Butternut Squash Rolls

Shio koji is a fantastic marinade for vegetables. This recipe shows how it can be used to enhance the flavour of butternut squash; creating a dish which can be eaten both hot and cold. These delicious rolls can be stuffed with a filling of your choice and then used for lunch or as part of a larger meal.

Butternut Squash Rolls

A delicious savoury dish with can be served either hot or cold, as a main dish with yoghurt or as an accompaniment to a main dish.  
Prep Time30 minutes
Cook Time1 day 25 minutes
Course: Side Dish
Servings: 4


  • 1 butternut squash
  • 100 ml Umami Chef Filtered Shio koji
  • 400g Leek and Sage Risotto


  • Cut the bottom (the bit with seeds) off a medium to large butternut squash.  As we are going to use the top half only in this recipe, you are free to use the bottom half as you wish.
  • Remove the skin with a sharp knife or peeler
  • Slice finely longways, ending up with pieces of even thickness.
  • Marinate the butternut squash in Umami Chef® Shio Koji for 4 hours, turning once mid-way through.  Interleave the slices with herbs of your choice, we used bay leaves in this case as they marry well with the stuffing.
  • Drain the marinated slices, put flat on a baking tray and dry uncovered in a cool place for approx. 4 hours until shiny.
  • Meanwhile, make the filling. We made a leek and sage risotto, but you could use whatever vegetables you wished, or fish or chicken so long as cooked before it goes into the roll. Note: bring risotto just to al dente as the cooking continues when in the roll.
    To fill and roll, simply take a slice, heap up filling across the middle and roll up, pushing the mixture firm from both ends.
  • Allow a centimetre overlap of roll underneath, which aids their stability in cooking.  Note: the amount of filling varies depending on the size of the roll – we used 2 – 2½teaspoons per slice.
  • Gently place the filled rolls in a baking dish, add salt-free vegetable stock up to approx ¼ ofthe roll, cover and place in a 150°C oven for 10-15 minutes depending on their size, then uncover the rolls and cook for a further 5 mins to dry out the top surface a little.
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