Roasted miso buttercup squash over rice

Simple and satisfying plant based dinner

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A fast, healthy weeknight meal

Sheet pan meals have been a favorite of mine lately. They are a perfect way to get in a good healthy dinner without tons of prep or effort and always end in a satisfying meal. For this recipe, I utilized what I already had in the fridge and I often add any veggies that may be at the end of their life to avoid any waste. I like to keep this recipe on the thicker side and use it as a sort of curry but you can easily add as much miso broth as you would like to thin it into a veggie soup or use as a base for a veggie stew.

Roasted miso buttercup squash over rice

Ingredients

• 1/2 of a buttercup squash

• 1/2 to 1 whole yellow or red pepper

• 3-5 carrots

• 1 small yellow onion

• 1 cup (plus extra) miso broth

• Olive oil for drizzling

• Salt/pepper

• Green onions, chopped spinach and curry seasoning for garnish

method

1. Heat the over to 400 degrees Fahrenheit.

2. Prep the veggies by washing, seeding if necessary, and cutting into large chunks.

3. Line a baking tray with parchment paper and place the veggies in a single layer on the tray. Drizzle with olive oil and a healthy amount of salt/pepper.

4. Roast for 30-45 minutes or until the veggies are soft and slightly charred.

5. Let the veggies cool. Cut the rind away from the squash and peel the skin away from the pepper and discard.

6. Place all of the veggies into a high speed blender with the miso broth and blend until you reach your desired consistency. Continue to add small amounts of broth if needed.

7. Reheat and serve over cooked rice. Top with green onions, chopped spinach and a dash of curry seasoning.

This plant based meal is a great way to start a busy week, add to your meal prep calendar or use up the last of the fresh veggies in the fridge before shopping day. I hope you enjoy this recipe and don't forget to tag The Fish Bish on all your social platforms so I can see what your cookin' !