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

2 Cup(s) Butternut squash, peel coar
1 Cup(s) Carrots, thin sliced
1 Cup(s) Onions, coarse chop
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.From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 127
Calories From Fat: 25
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 1322.1mg
Potassium: 702mg
Carbohydrates: 15.5g
Fiber: 1.7g
Sugar: 10.8g
Protein: 9.6g

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