Miso Glazed Pumpkin with Quinoa {gluten free}

This miso glazed pumpkin is sweet, salty and deeply savory: thick slices of butternut pumpkin are tossed in a sticky miso honey glaze, then baked in parchment parcels right on top of fluffy quinoa so every grain soaks up the sauce. It's a cozy, gluten-free fall dinner that takes about an hour, most of it hands-off.

Food is such a subjective thing. My husband and I agree on almost everything, but miso is not one of them. I love it dearly, while he calls it "that horrible stinky stuff." I don't think it stinks at all. It has a warm, yeasty aroma that reminds me of baking bread, and I love it in dressings, stir-fries and especially this glaze. So this is one dish I get to savor all on my own, which makes it feel even more special.

Key Ingredients & Substitutions

• White miso. Use white (shiro) miso here. It's the mildest, sweetest variety, fermented for a shorter time with more rice, so it caramelizes beautifully without overpowering the pumpkin. A good option is this organic white miso. Yellow (shinshu) miso works too and tastes a little earthier. Save red or brown miso for soups, since it's saltier and stronger and can taste harsh in a glaze. Look for it in the refrigerated section near the tofu.
• Butternut pumpkin. Butternut pumpkin is the Australian name for butternut squash, so any butternut from the grocery store is perfect. Kabocha, red kuri or sugar pumpkin also work well; leave the skin on kabocha, since it softens as it bakes.
• Quinoa. White, red or a tri-color blend all work. Tri-color looks especially pretty under the orange pumpkin, but white quinoa cooks up the fluffiest.
• Mirin. This sweet Japanese rice wine gives the glaze its glossy, rounded sweetness. If you can't find it, use 1 tablespoon of rice vinegar plus 2 teaspoons of sugar.
• Soy sauce. Use tamari or a certified gluten-free soy sauce to keep the dish gluten-free. Many miso brands are gluten-free too, but check the label, since a few are made with barley.
• Honey. Honey helps the glaze turn sticky and caramelized. Swap in maple syrup or agave to make the recipe vegan.
• Rice wine vinegar and toasted sesame oil. A splash of vinegar brightens the glaze, and toasted sesame oil adds a nutty finish. Use toasted sesame oil, not plain, for the best flavor.

Helpful Tips

Rinse the quinoa well. Quinoa is coated in saponins, which taste soapy and bitter. A good rinse in a fine mesh sieve under cold water takes care of it, even if the package says pre-rinsed.

Use the neck of the pumpkin. Cut your slices from the solid top section of the butternut rather than the seedy bulb. You'll get even, thick half-moons that cook at the same rate. Save the bulb for soup or roasted butternut squash.

Keep the slices about ¾ inch thick. Thinner slices can turn mushy in the steamy parcels, and much thicker ones won't be tender by the time the quinoa is done.

Seal the parcels tightly. Folding the parchment paper closed traps the steam, so the pumpkin turns silky while the glaze drips down into the quinoa. If you want extra caramelized edges, open the parcels for the last 5 minutes of baking.

Whisk the glaze until smooth. Miso paste can be stubborn. Whisk it with the mirin first to loosen it, then add the remaining glaze ingredients so there are no salty lumps.

Variations

• Make it vegan. Replace the honey with maple syrup. Everything else in the recipe is already plant-based.
• Add chickpeas for protein. Tuck a handful of drained chickpeas into each parcel. If you love pumpkin, quinoa and chickpeas together, try our Pumpkin Chickpea Quinoa Bowl too.
• Swap the vegetable. The same glaze is wonderful on sweet potato, carrots or eggplant. For an eggplant version, see our Miso Glazed Eggplant.
• Roast it on a sheet pan. Skip the parcels, roast the glazed pumpkin on a lined sheet pan at 400°F for 25 to 30 minutes, flipping once, and serve it over quinoa cooked on the stovetop.
• Add some heat. Whisk 1 to 2 teaspoons of sriracha or gochujang, or a pinch of chili flakes, into the glaze.
• Change the grain. Brown rice, farro or cauliflower rice all work in place of the quinoa. Farro isn't gluten-free, so keep that in mind.

Serving Ideas

I served my miso glazed pumpkin with simple steamed edamame and snow peas, which looked beautiful and complemented the flavors nicely. A squeeze of lime, a handful of fresh cilantro and a sprinkle of black sesame seeds finish each plate with color and crunch.

For a heartier dinner, add pan-fried tofu or our Miso Tofu Steaks, or serve it with sautéed bok choy or a crisp cucumber salad. It also makes a lovely side dish for a Thanksgiving or Friendsgiving table when you want something a little different from the usual roasted squash.

Storing & Freezing

Store leftover pumpkin and quinoa in an airtight container in the fridge for up to 4 days. It makes a great packed lunch: reheat it in the microwave for 1 to 2 minutes, or enjoy it at room temperature like a grain salad with a fresh squeeze of lime.

You can freeze the cooked quinoa and glazed pumpkin together for up to 2 months, though the pumpkin will be softer after thawing. Thaw overnight in the fridge, then reheat in a 350°F oven, covered with foil, for 15 to 20 minutes, or in the microwave until hot. Add the fresh garnishes after reheating.

More Pumpkin Dinner Ideas

If you love this miso glazed pumpkin, here are a few more you might enjoy:

• Roasted Pumpkin Quinoa Salad with Lime & Chili
• Pumpkin and Spinach Risotto
• Miso Glazed Mushrooms
• Easy Vegan Pumpkin Recipes

📖 Recipe