Date: 25 May 94 12:12:59 EDT
From: Jordan Freedman (72077.1230@CompuServe.COM)
butternut squash
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.
2 Cup Butter nut Squash, peeled and coarsely diced
1 Cup Carrots, thinly sliced
1 Cup Onions, coarsely chopped
2/3 Cup Orange juice
1 1/2 Tbl 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.
kwvegan vegan