Butternut pumpkin is roasted in a miso honey glaze and served up on a bed of fluffy quinoa. Perfect for Fall!
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 miso glaze.
So while this is something I know my husband would never in a million years contemplate eating, it something for me to savor and enjoy on my own. Which in some small way can make it all the more special.
As I mentioned, white miso is the star ingredient in this miso glazed pumpkin. I personally use this white miso paste.
You can use any variety of quinoa that you prefer, including pearled quinoa, for this recipe. I like to use this one that is a blend of different colors - mostly because it looks so pretty.
I served my miso glazed pumpkin with some simple steamed edamame and snow peas, which looked beautiful and complemented the flavors nicely.
If you love this miso glazed pumpkin, be sure to check out these other tasty ideas:
Miso Glazed Pumpkin with Quinoa
- steamed snow peas or edamame
- lime wedges
- fresh cilantro
- black sesame seeds
- Preheat the oven to 400 degrees 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.