1 large winter squash, such as butternut or acorn, peeled, halved, seeded, and cubed
1 batch Easy Vegan Miso Sauce
6 cups packed baby spinach
Preheat the oven to 375°F.
Steam the squash in a double boiler or steamer basket for 10 to 12 minutes, or until tender. Place it in a large bowl and toss it with Easy Vegan Miso Sauce. Spread the squash mixture in a 9 x 13-inch baking dish and bake for 15 to 20 minutes.
While the squash bakes, steam the spinach in a large pot for 4 to 5 minutes, or until wilted.
To serve, divide the spinach among 4 individual plates and top with the glazed squash.