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

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Miso Glazed Pumpkin with Quinoa {gluten free}

    Published: Apr 20, 2015 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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

    Recipe

    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!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Course: Main Course
    Cuisine: Gluten free, Vegan, vegetarian
    Keyword: butternut pumpkin recipe, Delicious Everyday, miso honey glaze, quinoa recipe
    Servings: 4 servings
    Calories: 322kcal
    Author: Oh My Veggies

    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

    Calories: 322kcalCarbohydrates: 57gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 965mgPotassium: 823mgFiber: 7gSugar: 10gVitamin A: 15960IUVitamin C: 31.5mgCalcium: 124mgIron: 3.9mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Spring Pizza with Lemony Pea Pesto By Oh My Veggies.com
    66 Creative Vegetarian Chickpea Recipes »

    Delicious Everyday, Vegetarian Main Dishes, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. Rosa says

      November 30, -0001 at 12:00 am

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

      Reply
      • Jennifer Schmidt says

        November 30, -0001 at 12:00 am

        Thanks Rosa 😀

        Reply
    2. Anna says

      November 30, -0001 at 12:00 am

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

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        Thanks Anna 😀

        Reply
    3. Hannah says

      November 30, -0001 at 12:00 am

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

      Reply
    4. bec says

      November 30, -0001 at 12:00 am

      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
    5. Amy says

      November 30, -0001 at 12:00 am

      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

        November 30, -0001 at 12:00 am

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

        Reply
    5 from 1 vote (1 rating without comment)

    Something to say? Leave a comment. Cancel reply

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

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.