Instructions: 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.

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.