The earthy flavor of squash pairs nicely with the tangy, salty flavor of miso. This is great served over either cooked pasta or brown rice.
Chef's notes
A large butternut squash, for example, is about 2 1/2 lbs or 1100 g.
Steps
1
Cooking the Squash
Ingredients
1 large winter squash, such as butternut or acorn, peeled, halved, seeded, and cubed
1 batch Easy Miso Sauce
6 cups packed baby spinach
Preheat the oven to 375°F.
Steam the squash in a double boiler or steamer basket for 10 to 12 minutes, or until tender. Once steamed until tender, place squash in a large bowl and toss it with the Easy Miso Sauce. Spread the miso coated squash in a 9 × 13-inch baking dish and bake for 15 to 20 minutes.
While the squash bakes, steam the spinach in a pot for 4 to 5 minutes, or until wilted.
To serve, divide the spinach among 4 individual plates and top with the glazed squash.
