• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Delicious Everyday logo

  • Home
  • Recipes
  • Cookbook
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • About
  • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cookbooks
    • About
    • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian Main Dishes

    Miso Honey Glazed Pumpkin with Quinoa {gluten free}

    Published: Apr 20, 2015 · Updated: Aug 21, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Miso Honey Glazed Pumpkin with Quinoa
    Miso Honey Glazed Pumpkin with Quinoa
    Miso Honey Glazed Pumpkin with Quinoa
    Miso Honey Glazed Pumpkin with Quinoa

    Butternut pumpkin is roasted in a miso honey and sesame oil glaze on a bed of quinoa. The quinoa becomes beautifully crispy at the edges to contrast with the soft pumpkin. Serve with your favourite steamed greens.

    Miso Honey Pumpkin - butternut pumpkin glazed with miso, honey and sesame on a bed of quinoa. A deliciously healthy vegetarian meal. | DeliciousEveryday.com

    Food is such a subjective thing. What one person loves, another loathes.

    For example, take my husband and I. While we agree on almost everything else, there are foods that I love that he hates, and vice-a-versa.

    Miso is a prime example. I love it dearly, however my husband refers to it as "that horrible stinky stuff". I actually don't think miso stinks. I love that wonderful yeasty scent that reminds me of baking bread. I love it in dressings, in stir fries, and in this glaze.

    The inspiration for this recipe came from Donna Hay's Fresh and Light magazine. I know there are many who have snarked about Donna Hay releasing a health oriented magazine, but for me, food is about moderation. You can't be one thing all the time. There are days I love and crave a rich dense and insanely over the top chocolate cake, days I crave a healthy colourful salad and days where I crave something with a little spice like this Moroccan Roasted Carrot Salad.

    Food has always been for me about what I love to eat. If I don't enjoy it I don't eat it, simple as that. Life is too short to eat food that you don't enjoy eating. There are SO MANY wonderful and amazing foods out there, and there has never been a time in our history where we have had such a wonderfully abundant choice, it seems a shame to waste it eating things we don't enjoy simply because we feel pressure to eat a certain way by media (both social and of the news variety).

    So while this is something I know my husband would never in a million years contemplate eating, it something for me to savour and enjoy on my own. Which in some small way can make it all the more special.

    Miso Honey Glazed Pumpkin with Quinoa

    Miso Honey Pumpkin with Quinoa

    Inspired by Donna Hay's Steamed Miso Salmon with Brown Rice from Donna Hay Fresh and Light
    5 from 1 vote
    Print Pin Save Saved!
    Course: Main Course
    Cuisine: gluten free, vegan, vegetarian
    Keyword: butternut pumpkin recipe, miso honey glaze, Quinoa recipe
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Calories: 322kcal
    Author: Delicious Everyday
    4 servings

    Ingredients

    • 1 cup quinoa
    • 600 g butternut pumpkin 1 ⅓ pounds
    • ¼ cup white miso paste
    • 2 tbs mirin
    • 1 tbs soy sauce, gluten-free variety if needed
    • 1 tbs honey
    • 1 tbs rice wine vinegar
    • 2 tsp toasted sesame oil
    • TO SERVE:
    • steamed snow peas or edamame
    • lime wedges
    • leaves coriander (cilantro) cilantro
    • 1 tbs black sesame seeds
    US Customary - Metric

    Instructions

    • Preheat the oven to 200 celsius (400 Fahrenheit).
    • Place the quinoa in a fine mesh sieve and rinse well under cold running water. This helps remove the bitter coating on the quinoa. Drain and place a saucepan with 1 cup of water. Bring to a boil, cover and reduce heat to low and cook for 12 to 15 minutes, or until the quinoa is tender. When the quinoa is cooked leave covered until you are ready to use it.
    • Peel the pumpkin and cut into 2cm (¾ inch) thick disks. I suggest using the top part of the pumpkin to avoid the seeded section. Cut each disk in half.
    • In a bowl whisk the miso, mirin, soy, honey, rice wine vinegar and sesame oil until combined. Toss the pumpkin in the glaze. Take four large pieces of baking paper and divide the quinoa between each sheet. Top with the glazed pumpkin, ensuring the quinoa is well covered by the pumpkin. Fold over the edges of the baking paper to cover the pumpkin, making sure it is well sealed. Bake for 25 to 30 minutes, or until the pumpkin is tender.
    • Serve with steamed greens, a wedge of lime and coriander leaves.

    Nutrition

    Calories: 322kcal | Carbohydrates: 57g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 965mg | Potassium: 823mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15960IU | Vitamin C: 31.5mg | Calcium: 124mg | Iron: 3.9mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
    « Thai Pumpkin Soup with Coconut Milk {vegan}
    Chermoula Baked Mushrooms with Persian Spiced Buckwheat & Preserved Lemon Cashew Cream {vegan} »

    Reader Interactions

    Comments

    1. Amy says

      April 22, 2015 at 1:51 pm

      I love this 'pumpkin en papillote' idea! And the crispy edged quinoa yes please! I can't believe I've never tried miso before! Guess it's time to try it out!

      Reply
      • Nicole @ Delicious Everyday says

        April 22, 2015 at 3:23 pm

        Crispy quinoa is so good! And you definitely need to try miso. It makes the most comforting soups in winter. 😀

        Reply
    2. bec says

      April 17, 2015 at 7:36 pm

      I love that Donna Hay volume, it was stunning. This looks amazing, too! I'm a miso fan but my man isn't either, I feel your pain!

      Reply
    3. Hannah says

      April 15, 2015 at 9:02 pm

      I have white miso in the fridge atm so will definitely have to try it with pumpkin. Sounds delicious!

      Reply
    4. Anna says

      April 09, 2015 at 3:45 pm

      This looks SO good. I adore pumpkin and miso. Can't wait to give it a try. Thank you!

      Reply
      • Nicole @ Delicious Everyday says

        April 09, 2015 at 6:04 pm

        Thanks Anna 😀

        Reply
    5. Rosa says

      April 08, 2015 at 5:03 pm

      Scrumptious! The kind of food I love to make and eat.

      Cheers,

      Rosa

      Reply
      • Jennifer Schmidt says

        April 09, 2015 at 8:58 am

        Thanks Rosa 😀

        Reply

    What Do You Think? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

    New Recipes

    • Peanut Butter Banana Cookies
    • The Internet’s Best Veggie Burgers
    • Cinco de Mayo Mexican-Inspired Vegetarian Recipes
    • Roasted Cauliflower with Lemon, Garlic, and Herbs

    Footer

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    About Us | Work with Me | Privacy & Disclosure Policy

    As an Amazon Associate I earn from qualifying purchases. See full disclosure policy here.

    © 2022 Delicious Everyday | Hook & Porter Media

    242 shares