Orange-Miso Butternut Squash

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

2	cups	butternut squash	peeled, coarsely diced
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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Member Review

Awesome Breakfast Casserole

I found the first act to be engaging---taut characterizations, excellent dialogue. Unfortunately, the second act struggled to recapture the engergy of the first....What? Oh! Sorry. The breakfast casserole is great! Good entry, Mickey!