The earthy flavor of butternut squash pairs nicely with the tangy, salty flavor of miso in this colorful side dish. To make it a meal, try serving this vegan recipe over cooked pasta or brown rice.
1. Preheat the oven to 375°F.
2. Steam the squash in a double boiler or steamer basket for 10 to 12 minutes, or until tender. Place it in a large bowl and toss it with Easy Vegan Miso Sauce. Spread the squash mixture in a 9 x 13-inch baking dish and bake for 15 to 20 minutes.
3. While the squash bakes, steam the spinach in a large pot for 4 to 5 minutes, or until wilted.
4. To serve, divide the spinach among 4 individual plates and top with the glazed squash.