Recipe - Orange-Miso Butternut Squash

2 cup Butter nut Squash, peeled
and coarsely minced
1 cup Carrots, thinly cut or sliced up
1 cup Onions, coarsely chopped
2/3 cup Orange juice
1 One half tablespoon Miso, white
Broth as needed

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.

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 very pleasant
taste.

Jordan Freedman, 72077.1230@CompuServe.COM
From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip