Miso-Stewed Acorn Squash with Bell Peppers

1. 1

   Heat a large saucepan over medium-high heat.

2. 2

   Add the oil, and then layer in the acorn squash slices and sear each side for about 30 seconds, or until lightly browned.

3. 3

   Add the miso and chicken stock, and gently stir to incorporate the miso paste.

4. 4

   Bring up to a gentle boil, and then reduce heat to a simmer.

5. 5

   Simmer for 10 minutes, stir in the bell peppers, and then continue simmering for and additional 10 minutes or until tender.

6. 6

   Taste for seasoning, garnish with green onions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.