Butternut Squash

30 minutes Prep: 10 minutes Cook: 20 minutes

201 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

2	cups	butternut squash	peeled, cored
1	cup	carrots	thinly sliced
1	cup	onions	coarsely chopped
2/3	cup	orange juice
1 1/2	tablespoons	miso	white
1	x	broth	as needed

Directions

Dissolve miso in orange juice and set aside.

Cook butternut squash in water until it just looses its firmness and drain.

Meanwhile sauté, 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.

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Nutrition Facts

Serving Size 237g

Amount per Serving

Calories 201 6% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 535mg	22%
Total Carbohydrate 47.0g	16%
Dietary Fiber 4.0g	16%
Sugars 11.0g
Protein 5.0g	11%

Vitamin A	664%		Vitamin C	113%
Calcium	14%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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