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Recipe Name: Orange-miso Butternut Squash Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

2 Cup(s) Butter nut Squash, peeled
and coarsely diced
1 Cup(s) Carrots, thinly sliced
1 Cup(s) Onions, coarsely chopped
2/3 Cup(s) Orange juice
1 1/2 Tablespoon(s) Miso, white
Broth as needed
Dissolve miso in orange juice and set aside. Cook butter nut squash
inwater until it just looses its firmness and drain. Meanwhile saute,
in alarge skillet, the carrots and onions in broth until onions are
justtranslucent and the carrots are crisp tender. Add the squash and
orangejuice mixture to the carrots and onions. Continue cooking until
thesquash 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
verypleasant taste.Jordan Freedman, <72077.1230@CompuServe.COM> From
Fatfree DigestApril-May 1994, Formatting by Sue Smith (using

Scale this recipe to Servings [?]