Miso-Glazed Butternut Squash and Edamame Bowl

A vibrant bowl featuring roasted butternut squash glazed with white miso and fresh edamame, finished with a bright lemon-tahini drizzle.

Cuisine: Vegetarian

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

• 1.5 cups cubed butternut squash
• 1 cup shelled edamame
• 2 tbsp white miso paste
• 1 tbsp toasted sesame oil
• 1 medium, zested and juiced lemon
• 3 tbsp tahini
• 1 tbsp olive oil
• 1 tsp sesame seeds

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1.5 cups cubed butternut squash with 1 tbsp olive oil, 1 tsp smoked paprika, and 1/2 tsp salt on a parchment-lined sheet pan.
2. Step 2: Roast for 25 minutes until tender and caramelized, stirring once halfway. Meanwhile, whisk 2 tbsp white miso paste with 1 tbsp water and 1 tsp sesame oil until smooth.
3. Step 3: In a small bowl, combine 3 tbsp tahini with 1 tbsp lemon juice, 1 tsp water, and a pinch of salt to create a drizzle.
4. Step 4: Toss roasted squash with 1 cup shelled edamame and the miso glaze. Divide into bowls, drizzle with tahini sauce, and sprinkle with lemon zest and 1 tsp toasted sesame seeds.