The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Miso-glazed Squash, Pak Choi & Roast Potatoes
Gather round for an epic vegan feast made for sharing. Our ambassador, Fearne Cotton, dreamed this up bright spread with Chef Louisa, and they’ve packed it with vitamin-rich goodness. Think tenderstem, pak choi, potatoes and, for the main event, miso-glazed squash.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 small butternut squash
- 2 tbsp maple syrup
- 2 pak choi
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 orange
- 240g Tenderstem broccoli
- 1 tbsp cornflour
- 4 large potatoes
- 40g pecans (Nuts)
- 200g edamame beans (Soya)
- 1 handful of fresh coriander
- 3 garlic clove
Nutritional Information
Calories: 597
Protein: 19g
Carbs: 89g
Fat: 20g
Miso-glazed Squash, Pak Choi & Roast Potatoes
Gather round for an epic vegan feast made for sharing. Our ambassador, Fearne Cotton, dreamed this up bright spread with Chef Louisa, and they’ve packed it with vitamin-rich goodness. Think tenderstem, pak choi, potatoes and, for the main event, miso-glazed squash.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Make the miso glaze; in a small saucepan combine the miso, maple, cornflour and 50ml water. Squeeze in the juice from 1 orange. Cook on a medium heat for 1 min, until slightly thickened.
- Trim the squash then halve lengthways, discarding the seeds. Trim the broccoli. Place the squash on a lined baking tray, cut-side up, and brush with half the miso glaze. Roast for 25 mins, then add the broccoli. Brush the squash and broccoli with the remaining glaze and roast for another 10-12 mins, until soft.
- Meanwhile, cut the potatoes into 2cm chunks. Place on another lined baking tray and drizzle with 1 tbsp oil; season with sea salt and black pepper. Roast for 25-30 mins, until golden.
- Meanwhile, roughly chop the coriander. Zest the remaining orange, peel and cut into 1cm cubes. Finely slice the garlic. Trim the pak choi, then roughly chop.
- Heat a large frying pan with 1 tbsp oil on a medium-high heat. Add the pak choi and garlic, cook for 2 mins, then add a splash of water and edamame. Season with sea salt and cook for another 1-2 mins, until the liquid evaporates. Add the zest and orange cubes, then toss with the cooked potatoes and chopped coriander.
- Roughly chop the pecans. Serve the warm potato salad with the broccoli. Top with the roasted squash and garnish with pecans.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.