Butternut Squash Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp