Orange-Miso Butternut Squash

1. 1

   Dissolve miso in orange juice and set aside.

2. 2

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

3. 3

   Meanwhile saute, in a large skillet, the carrots and onions in broth until onions are just translucent and the carrots are crisp tender.

4. 4

   Add the squash and orange juice mixture to the carrots and onions.

5. 5

   Continue cooking until the squash has the desired texture and the moisture has boiled off.

* Per serving · 4 servings · Values may vary.

No additional tips available.