Check out this yummy recipe for Miso-Glazed Butternut Squash from Wild Thyme​ with chef, Allison Davis!

Miso-Glazed Butternut Squash with Spinach

BY DEL SROUFE ON SEPTEMBER 5, 2017

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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.

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.

Easy Vegan Miso Sauce

BY DEL SROUFE ON SEPTEMBER 5, 2017

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Serve this flavorful sauce with steamed vegetables and brown rice for a quick and tasty meal. It’s also an essential ingredient in our Miso-Glazed Butternut Squash with Spinach recipe.

There are many flavors of miso on the market, but mellow white miso is ideal for this sauce because it won’t overpower other flavors in a dish. Mirin is a sweet Japanese cooking wine, widely available in the international sections of supermarkets and at specialty grocers.

You’ll also make an easy broth using kombu, a seaweed that can be found in natural food stores and Asian grocery markets. The leftover kombu broth will keep in the refrigerator for up to two weeks in an airtight container, or you can freeze it. Kombu broth makes a great base for miso soup and all sorts of Asian noodle soups.

Instructions:

1. In a large saucepan, bring 8 cups of water to a boil. Add the kombu; simmer, uncovered, over medium heat for 20 minutes. Let cool, remove the kombu, and measure out 1/3 cup broth to use in the sauce. (Refrigerate or freeze the remaining kombu broth for another use.)
2. In a medium saucepan, bring 1/3 cup kombu broth to a boil and add the miso, mirin, and sake. Remove the pan from the heat and whisk the mixture until smooth and creamy.