Miso-Braised Butternut Squash

• 1 lb. butternut squash, peeled and cut into bite-size chunks (2 cups)
• 1 cup low-sodium vegetable broth
• 1/2 cup light coconut milk
• 1/4 cup sweet white miso
• 1 Tbs. minced fresh ginger
• 3 cloves garlic, minced (1 Tbs.)

1. Place squash in large, deep skillet.
2. Whisk together broth, coconut milk, miso, ginger, and garlic in bowl.
3. Pour over squash, and bring to a boil.
4. Reduce heat to medium-low, cover, and braise 10 to 15 minutes, or until squash has softened and liquid has become thick and creamy, stirring occasionally.

butternut squash, vegetable broth, light coconut milk, sweet white miso, fresh ginger, garlic

Taken from www.vegetariantimes.com/recipe/miso-braised-butternut-squash/ (may not work)