Miso Butter Roasted Butternut Squash

I didn’t get any good photos but because I mentioned it on my favorites and because it is such a simple recipe I decided to share anyways. Please use the miso butter on other things, it is so easy. Try smearing it on salmon before roasting, baste corn or tofu with it before grilling, swirl into mashed potatoes or whipped sweet potato. It’s seriously delicious. Trust me. I like to use shiro miso, a mild white variety, although called “white” it is actually a very light beige color . If you need help choosing between the many varieties you might see in your local asian grocery store, there is a great guide about all the different types HERE.


  • 1 medium butternut squash
  • 3-4 TBS of miso butter

To make the miso butter: Melt 1 stick of butter in a saucepan over low heat, then mix in 1/2 c miso stirring until combined. Remove from heat and stir occasionally as the mixture cools to ensure it is combined thoroughly. refrigerate. I am not sure how long this will keep in the fridge, but in an airtight container it should be equally as long as the shelf life marked on your miso. I generally use mine up very quickly.


  1. Preheat oven to 400F
  2. Pierce the skin of a medium butternut squash 8-10 times, microwave on high for 3 minutes. Let cool for 5 minutes before removing ends and peeling. Remove the seeds and slice into cubes.
  3. Toss the cubes in miso butter (more or less depending on size of squash).
  4. Transfer to a baking dish and bake for 25-30 minutes until butternut squash can be easily pierced with a fork.

Pea Shoot, Roasted Strawberry and Burrata Salad

It’s spring. And in Southern California that means it should already be 85 degrees and sunny just about every single day. Which is why I am thoroughly confused about our current weather- gloomy, cold, drizzley. Like what is this, the Northwest? NO! I know we are in a drought and could use some rain, but if it is isn’t actually going to rain I would like my sunshine back thank you very much!

So anyways, it’s spring. And today is the first Saturday in a very long time that I don’t have anywhere to be, and you know what that means- SPRING CLEANING. Well sort of. I started off really strong- two loads of laundry, dusting, dishes, folding clothes, putting things away, fliling…. but then I got hungry. We have plently of leftovers I was planning on eating until I openened the fridge thinking I would clean that out as I decided what to eat and these really sad looking strawberries were staring up at me from the back of the fridge. I had to do something, rescue them, make them less pathetic looking. So you know what I did? I sliced them up, tossed them in balsamic, and roasted them. Now my original plan was to dump them over the pistachio gelato I impulsively bought at the grocery store yesterday but that doesn’t really count as lunch so I came up with this wonderful salad. W-O-N-D-E-R-F-U-L. It is so good. The strawberries are like candy, with the crunch of the pistachio (since I already had pistachio on my mind), and oh the cool creaminess of the burrata…. Pea Shoot, Roasted Strawberry, Burrata Salad- Glitter It Gold

My tastebuds were in heaven.Pea Shoot, Roasted Strawberry, Burrata Salad- Glitter It Gold

This was the perfect thing to brighten my gloomy, boring day full of cleaning. Try this salad, just try it. I found pea shoots at my local asian market and the burrata at Ralph’s. If you can’t find burrata just use fresh buffalo mozzarella. If you can’t find pea shoots I imagine spinach would be good, but try for the pea shoots, they’re also good in omelettes, smoothies, and sauteed too.Pea Shoot, Roasted Strawberry, Burrata Salad- Glitter It Gold

I did have a little bit of roasted strawberries left so…..

Pistachio Gelato with Balsamic Roasted Strawberries

I deserve this. I have been cleaning all day, or half a day, with every intention of cleaning the rest of the day….after I finish this….

Ingredients for 1 serving:

  • 1 cup pea shoots
  • 1/2 c strawberries, quartered
  • 1 TBS balsamic vineager
  • 1 tsp good quality olive oil
  • 1 ball of burrata, or about 2 oz of buffalo mozzarella
  • 1 TBS roasted, salted pistachios, shelled
  • S+P


  1. To roast the strawberries place them on a non-stick baking sheet and roast at 400 for about 20 minutes. Remove from oven and let cool completely before using.
  2. Assemble the salad pea shoots first, then add the roasted strawberries, then sprinkle with pistachios, drizzle with balsamic reduction, drizzle with olive oil, place burrata on top, sprinkle with S+P.
  3. Devour.