• 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 Glazed Pumpkin with Quinoa {gluten free}

    Published: Apr 20, 2015 · Updated: Sep 21, 2022 · 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 glaze and served up on a bed of fluffy quinoa. Perfect for Fall!

    Miso glazed pumpkin being served over quinoa

    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.

    Recipe Tips

    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.

    More Recipes

    If you love this miso glazed pumpkin, be sure to check out these other tasty ideas:

    • Best Pumpkin Recipes for Fall
    • Lime, Chili, and Roasted Pumpkin Quinoa Salad
    • Pumpkin Spinach Risotto
    Miso Honey Glazed Pumpkin with Quinoa

    Miso Glazed Pumpkin with Quinoa

    Butternut pumpkin is roasted in a miso honey glaze and served up on a bed of fluffy quinoa. Perfect for Fall!
    5 from 2 votes
    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
    • 1 ¼ lb butternut pumpkin aka butternut squash
    • ¼ cup white miso paste
    • 2 tbs mirin
    • 1 tbsp soy sauce gluten free variety if desired
    • 1 tbsp honey
    • 1 tbsp rice wine vinegar
    • 2 tsp toasted sesame oil

    To Serve:

    • steamed snow peas or edamame
    • lime wedges
    • fresh cilantro
    • black sesame seeds
    US Customary - Metric

    Instructions

    • 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.

    Nutrition (Estimated)

    Calories: 322kcalCarbohydrates: 57gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 965mgPotassium: 823mgFiber: 7gSugar: 10gVitamin A: 15960IUVitamin C: 31.5mgCalcium: 124mgIron: 3.9mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegetarian Main Dishes

    • Vegan Beet Wellington
    • Vegan Vegetable Wellington
    • Sweet Potato Chickpea Curry
    • Vegan Stuffed Shells

    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

    • Vegetarian St. Patrick’s Day Dinner Ideas
    • Vegan Scalloped Potatoes
    • Lemon Cheesecake Bars
    • Lavender Shortbread Cookies

    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.

    © 2023 Delicious Everyday | Hook & Porter Media

    215 shares