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- 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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