Ingredients
- 1 cup quinoa, any color
- 1 ¾ cups water
- 1 ¼ lb butternut pumpkin, aka butternut squash
- ¼ cup white miso paste, shiro miso
- 2 tablespoon mirin
- 1 tablespoon soy sauce, or tamari for gluten-free
- 1 tablespoon honey, or maple syrup to make it vegan
- 1 tablespoon rice wine vinegar
- 2 teaspoon toasted sesame oil
To Serve:
- steamed snow peas or edamame
- lime wedges
- fresh cilantro
- black sesame seeds
Instructions
- Preheat the oven to 400°F (200°C). Cut four 12-inch (30 cm) squares of parchment paper.
- Place the quinoa in a fine mesh sieve and rinse well under cold running water to remove its bitter coating. Add the quinoa and 1 ¾ cups water to a saucepan and bring to a boil over high heat. Cover, reduce the heat to low and simmer for 12 to 15 minutes, until the water is absorbed and the quinoa is tender. Keep covered until ready to use.
- While the quinoa cooks, peel the pumpkin and cut the solid neck section into ¾-inch (2 cm) thick rounds, avoiding the seeded bulb. Cut each round in half.
- In a large bowl, whisk the miso and mirin until smooth, then whisk in the soy sauce, honey, rice wine vinegar and sesame oil. Add the pumpkin and toss until every piece is coated.
- Divide the quinoa between the parchment squares and top with the glazed pumpkin, arranging it so it covers the quinoa. Drizzle any glaze left in the bowl over the top. Fold the parchment over and crimp the edges to seal each parcel well, then place the parcels on a baking sheet.
- Bake for 25 to 30 minutes, until the pumpkin is tender when pierced with a knife. For more caramelized edges, open the parcels for the last 5 minutes.
- Serve with steamed snow peas or edamame, lime wedges, fresh cilantro and a sprinkle of black sesame seeds.
Notes
Type of miso: use white (shiro) miso, the mildest and sweetest variety. Yellow miso also works; red miso is too salty for this glaze.
Vegan: swap the honey for maple syrup.
Gluten-free: use tamari or gluten-free soy sauce and check that your miso is barley-free.
Storage: keep leftovers in an airtight container in the fridge for up to 4 days.
Nutrition (estimated per serving)
Calories: 322kcalCarbohydrates: 57gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 965mgPotassium: 823mgFiber: 7gSugar: 10gVitamin A: 15960IUVitamin C: 31.5mgCalcium: 124mgIron: 3.9mg
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