Orange-Miso Butternut Squash

• 2 cups butternut squash peeled, coarsely diced
• 1 cup carrots thinly sliced
• 1 cup onions coarsely chopped
• 23 cup orange juice
• 1 1/2 tablespoons miso paste white
• 1 x stock as needed

1. Dissolve miso in orange juice and set aside.
2. Cook butternut squash in water until it just looses its firmness and drain.
3. Meanwhile saute, in a large skillet, the carrots and onions in broth until onions are just translucent and the carrots are crisp tender.
4. Add the squash and orange juice mixture to the carrots and onions.
5. Continue cooking until the squash has the desired texture and the moisture has boiled off.

butternut squash, carrots, onions, orange juice, miso paste white

Taken from recipeland.com/recipe/v/orange-miso-butternut-squash-33565 (may not work)