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Teriyaki Butternut Squash, Black Rice and Edamame
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5 from 1 vote

Teriyaki Glazed Butternut Squash with Black Rice and Edamame

Antioxidant-rich and loaded with flavor, this main course dish gets a final crunch with curry roasted cashews. Makes 4 to 6 servings.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: Vegan, Vegetarian
Servings: 6 servings.


  • 1 butternut squash (2 ½ -3 pounds), peeled, seeds removed
  • About a tablespoon of safflower or olive oil
  • Kosher Real Salt
  • ¼ cup tamari soy sauce
  • ¼ cup rice wine vinegar
  • 2 tablespoons honey or agave syrup
  • 1 garlic clove , minced
  • 2 teaspoons grated ginger
  • 1 cup frozen peeled edamame
  • 2 ½ cups steamed “Forbidden” black rice
  • 1 cup curry-roasted cashews , optional


  • Preheat oven to 400°F.
  • Cut the ends off of the squash. Cut in half crosswise, then cut each piece in half lengthwise. Using a sharp melon baller, remove the seeds.
  • Set one of the 4 portions on end, narrower side up. Using a chef knife, slice the peel away from the flesh. Slice each portion crosswise into half-rings about ¼-inch thick.
  • Cover a baking sheet with aluminum foil or parchment. Oil lightly. Toss the squash in a bowl with some oil, sprinkle with salt and spread evenly on the prepared baking sheet. Roast 15 minutes.
  • Meanwhile make the teriyaki glaze: mix the tamari, vinegar, honey, garlic and ginger in a bowl.
  • Drizzle the partially roasted squash with about half of the teriyaki glaze, gently turning the half-rings with a spatula. Return to the oven and roast another 15 minutes.
  • Drop the edamame into lightly salted boiling water and cook, 6 to 7 minutes. Drain.
  • To serve: Spoon some of the steamed rice onto a plate. Arrange the teriyaki squash rings over the rice, drizzling them with the remaining teriyaki sauce. Scatter edamame around on top. If you wish, top with curry cashews for added protein. 


Tamari is wheat-free soy sauce.