Butternut Squash


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


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.


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