Ingredients

Ingredients (use vegan versions):

2 Cup Butter nut Squash, peeled and coarsely diced
1 Cup Carrots, thinly sliced
1 Cup Onions, coarsely chopped
2/3 Cup Orange juice
1 1/2 Tbl Miso, white
broth as needed

Directions:

This recipe is my adaption of one from Friendly Foods by Ron Picarski. The combination of orange juice and white miso gives the dish a very pleasant taste.

Dissolve miso in orange juice and set aside. Cook butter nut squash in water until it just looses its firmness and drain. Meanwhile saute, in a large skillet, the carrots and onions in broth until onions are just translucent and the carrots are crisp tender. Add the squash and orange juice mixture to the carrots and onions. Continue cooking until the squash has the desired texture and the moisture has boiled off.