Miso-Braised Butternut Squash Recipe | Vegetarian Times Skip to main content

Miso-Braised Butternut Squash

This subtly flavored, comforting dish is perfect on a chilly fall evening. Miso adds a savory depth to the braising liquid, which coats the sweet squash chunks.



Ingredient Line: 
1 lb. butternut squash, peeled and cut into bite-size chunks (2 cups)
Ingredient Line: 
1 cup low-sodium vegetable broth
Ingredient Line: 
½ cup light coconut milk
Ingredient Line: 
¼ cup sweet white miso
Ingredient Line: 
1 Tbs. minced fresh ginger
Ingredient Line: 
3 cloves garlic, minced (1 Tbs.)


1. Place squash in large, deep skillet.

2. Whisk together broth, coconut milk, miso, ginger, and garlic in bowl. Pour over squash, and bring to a boil. Reduce heat to medium-low, cover, and braise 10 to 15 minutes, or until squash has softened and liquid has become thick and creamy, stirring occasionally.

Nutrition Information: 

4 g
Total Fat: 
9 g
Saturated Fat: 
2 g
15 g
0 mg
581 mg
5 g
5 g
Serves 4

Comments on this Recipe

This was SO delicious!

I never would have thought to cook Butternut Squash like this and it was delicious.

I used an acorn squash, added a dash of mirin, I also fried the ginger and garlic in olive oil/butter before adding the rest of the ingredients. I used an immersion blender before serving, resulting in a beautiful, thick, golden soup. My family, including 5 year old all loved it. My only recommendation would be to reduce the amount of miso a little, as it was just a bit too salty. Great recipe. Thanks!

Good recipe,

Delicious. I tripled the recipe for Thanksgiving. I had a lot of liquid left over so I just served it with a slotted spoon. Really good flavor combos.