Instructions: Cut squash in half and remove seeds. Place squash in a saucepan with 1/2 inch of water and steam for 10 minutes on low heat. Cover, remove from heat, and leave to cool.

Heat the olive oil in a large pan. Add the onion and garlic and saute over medium-low heat until the onion is translucent.

Add potato, cabbage, split peas, water, and miso. Bring to a boil, then reduce heat and simmer for about 30 minutes.

When the squash is cool to the touch, cut it into bite-size pieces.

Add squash and lima beans to the stew and continue to cook until they are heated through.

Cuisine: "Vegetarian"

NOTES : REVIEW 2001-02-09: Interesting vegetable stew: combination sounds good; smells good; but has little visual appeal. Rather "grey." Modifications: 1-lb butternut squash; 1 small potato; 1 large parsnip; 3 cups of water to 3 tbs of miso; 8 oz lima beans. We added cilantro for color and flavor. Enough for 6 to 8 servings instead of the suggested 4. Will definitely use miso for vegetable broth in the future.

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