Title: Butternut squash
 Categories: Side dish, Vegetables, Vegetarian, Main dish
      Yield: 2 Servings
 
      2 c  Butternut squash; peel, coar
      1 c  Carrots; thin sliced
      1 c  Onions; coarse chop
    2/3 c  Orange juice
  1 1/2 tb 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.