Miso-Glazed Butternut Squash and Edamame Bowl

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant bowl featuring roasted butternut squash glazed with white miso and fresh edamame, finished with a bright lemon-tahini drizzle. This vegetarian recipe (gluten-free, vegan), ready in about 40 minutes, pairs butternut squash, edamame, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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

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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.