Melissa Hemsley's Squash Miso Stew

Updated: May 3, 2019

Feeds 4


  • 1 butternut squash, approx 1.2kg

  • 1 large onion, finely chopped

  • 1.5 tbsp coconut oil

  • 4 garlic cloves, finely chopped

  • 1 inch ginger, finely chopped/grated

  • 200g baby spinach/chopped chard/ kale

  • Chilli flakes/fresh chilli, to taste

  • 1 large handful of coriander, finely chop the stems,keep the leaves whole

  • 1 x pouch of Borough Broth Co. Organic, Free-Range Chicken Broth

  • 700ml water

  • Salt & pepper.

  • For the Miso mix:

  • 2-3 tbsp miso, to your taste

  • 1-2 tsp toasted sesame oil

  • Juice & zest of 1 - 1.5 limes or 1 lemon*

*Only add the zest if unwaxed


  1. In a wide deep pan, fry the onion for 10 mins while you get on with prepping the squash, stir from time to time. Add the garlic & ginger for the last few mins.

  2. Slice the squash in half lengthways & (if you prefer) peel the squash, remove the seeds & pop into a small bowl of water.

  3. Chop the squash flesh into 1 inch chunks. Add the squash to the pan along w/ the coriander stems & a big pinch of sea salt & pepper, give everything a good stir & fry for about 5 mins.

  4. Add the broth & water, pop a lid on, bring to the boil & immediately turn down to a medium simmer & let bubble away for 15 -20 mins until the squash is tender.

  5. Meanwhile, clean the seeds & pop on a tray in a hot oven w/ salt & pepper & roast for 15-20 minutes, shaking halfway. (If you like, you can add a little turmeric or extra chilli to the seeds).

  6. Whisk the *miso mix* ingredients together. Once the squash is tender, add the spinach for a minute then pour in the miso mix & turn off the heat. Give everything a good stir, taste.

  7. Serve up each bowl garnished with coriander & the roasted seeds.

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