Butternut Squash
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butternut squash
peeled, cored |
*
|
| 1 | cup |
carrots
thinly sliced |
|
| 1 | cup |
onions
coarsely chopped |
|
| ⅔ | cup |
orange juice
|
|
| 1 ½ | tablespoons |
miso paste
white |
|
| 1 | x |
stock
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butternut squash
peeled, cored |
*
|
| 237 | ml |
carrots
thinly sliced |
|
| 237 | ml |
onions
coarsely chopped |
|
| 158 | ml |
orange juice
|
|
| 23 | ml |
miso paste
white |
|
| 1 | x |
stock
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.
