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  • Writer's pictureTosca

Miso Maple Butternut

This Hasselback butternut squash is not only an easy yet fancy fall recipe, it could be also your perfect holiday side dish. It is seasoned with aromatic sage and some miso which adds a nice Umami flavor. For some sweetness we used happy maple Goût Riche which is the allrounder for savory dishes. Top it with some walnuts and dried cranberries (you can also use cherries).


  • 1 butternut pumpkin

  • 1 tbsp happy maple Goût Riche

  • 30g vegan butter

  • 1 tbsp miso paste

  • sage


  • walnuts

  • dried cranberries

How to

  1. Preheat oven to 200°C.

  2. Start by cutting the butternut squash evenly in half lengthwise. Scoop out the inside and discard.

  3. Using a vegetable peeler, peel off the skin until you see the bright orange flesh. Cut them “Hasselback Style”, side down. Hasselbacking is a cooking method in which the vegetable is sliced not-quite-all-the-way through in thin, even layers. It's a way of creating more surface area for flavors and creating additional texture. Place skewers or chopsticks on both sides of the butternut half to avoid fully cutting through it.

  4. Place the butternut on a baking sheet, drizzle with olive oil and bake for 20 to 25 minutes.

  5. Melt the butter in a saucepan over medium heat. When fully melted, through in a few cut sage leaves.

  6. In a bowl, mix the melted butter and sage with the miso and maple syrup.

  7. When the butternut is cooked, pour the sauce all over it and garnish with dried cranberries and walnuts.

This recipe has been prepared by Chef Tosca for happy maple with Goût Riche. Let us know, if you like this recipe and tag it #happymapleswitzerland on Instagram so we can see. We also love seeing your comments and ratings.

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