Butternut Squash

2 cup Butternut squash, peel, coar
1 cup Carrots, thin sliced
1 cup Onions, coarse chop
2/3 cup Orange juice
1 1/2 tbsp Miso, white Broth, as needed

2 Servings

Info:
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.