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  • Makes 4 servings
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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

  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.
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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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