Butternut Squash
Submitted by tiffnty
Sauteed butternut squash glazed with miso and orange juice, tossed with crisp-tender carrots and onions. A vibrant, plant-based side dish that comes together in 30 minutes flat.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minHere’s a side dish that punches way above its weight.
Butternut squash gets simmered until just tender, then joins sauteed carrots and onions in a bright glaze of white miso dissolved in fresh orange juice.
The miso brings that deep, savory umami backbone while the OJ adds a citrusy sweetness that makes the squash absolutely sing.
It’s vegan, it’s ready in half an hour, and it works as a side or a light main.
Pro Tips
- Use white (shiro) miso for a milder, sweeter flavor that won’t overpower the squash
- Cut your squash into uniform cubes so everything cooks at the same rate
- Let the liquid cook off at the end to concentrate the glaze rather than leaving it soupy
- Swap vegetable stock for the broth to keep it fully vegan
Ingredients
Directions
Dissolve miso in orange juice and set aside.
Cook butternut squash in water until it just looses its firmness and drain.
Meanwhile sauté, in a large skillet, the carrots and onions in broth until onions are just translucent and the carrots are crisp tender.
Add the squash and orange juice mixture to the carrots and onions.
Continue cooking until the squash has the desired texture and the moisture has boiled off.
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