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Close up of a roasted butternut squash with black rice and hemp seed and miso dressing.

Roasted Butternut Squash and Black Rice with Hemp-Miso Dressing (Vegan & Gluten-Free)

  • Author: Raquel Smith
  • Total Time: 50 minutes
  • Yield: 2 as a meal or 4 as a side 1x


Are you looking for a tasty and nutritious vegan winter meal that’s a little bit off the mainstream? If so, try this Roasted Butternut Squash & Black Rice with Hemp-Miso Dressing recipe. The miso adds a salty kick that pairs oh so well with the sweet flavors of the squash. Hemp seeds add a nutty flavor along with lots of nutrients and vitamins



For the Roasted Squash:

  • 1 medium butternut squash (about 3 cups)
  • 1 Tbsp olive oil
  • 1/4 tsp cinnamon
  • 1/2 tsp dried thyme
  • pinch salt
  • pinch ground black pepper
  • 2 sprigs fresh rosemary
  • 1 cup uncooked black rice

For the Dressing:

  • 1 clove garlic
  • 1/4 cup hemp seeds
  • 1/4 cup water
  • 2 tsp yellow miso*
  • 2 Tbsp melted margarine or vegan butter (I used Earth Balance)


  1. Heat the oven to 400F. Generously grease a sheet pan and set aside.
  2. Cook the rice according to package directions – usually 2 cups of water for every 1 cup of rice. Or use a good quality rice cooker on the black rice setting.
  3. Peel the squash according to the directions in the text, then cut the flesh into small 1/2″ pieces. Toss with the oil, then sprinkle the cinnamon, thyme, salt, and pepper on top. Toss again to distribute the spices, then spread evenly on the baking sheet.
  4. Bake for 30-35 minutes, tossing after 15 minutes. Test for doneness with a fork – if it pierces easily then it is ready.
  5. While the squash roasts, make the dressing, Combine all the dressing ingredients in a countertop blender and blend on high for about 1 minute, until very smooth. Blend more if necessary.
  6. Serve the black rice, top with some squash, and drizzle dressing on top. Eat immediately.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Vegan
  • Method: Baking
  • Cuisine: Dinner

Keywords: butternut squash, black rice, hemp seeds, miso, gluten-free, vegan, fall, winter