Miso-Glazed Butternut Squash with Spinach

  • Prep-time: / Ready In:
  • Makes 4 servings
  • Serving size: ¼ of recipe
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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.

If you're a miso fan, you should also add this vegan miso soup recipe to your repertoire!

By Del Sroufe,

Ingredients

  • 1 large winter squash, such as butternut or acorn, peeled, halved, seeded, and cubed
  • 1 batch Easy Vegan Miso Sauce
  • 6 cups packed baby spinach

Instructions

  • Preheat the oven to 375°F.
  • 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.
  • While the squash bakes, steam the spinach in a large pot for 4 to 5 minutes, or until wilted.
  • To serve, divide the spinach among 4 individual plates and top with the glazed squash.
Nutritional Information:

Per serving (¼ of recipe): 85 calories, 14 g carbohydrates, 2.8 g protein, 0.7 g total fat, 0.1 g saturated fat, 0 g cholesterol, 359 mg sodium, 2.2 g fiber, 6.4 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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