2/3 cup orange juice
1 1/2 tablespoons white miso
2 cups butternut squash, peeled and coarsely diced
1 cup carrots, thinly sliced
1 cup onions, coarsely chopped
vegetable broth, as needed
1. Dissolve miso in orange juice and set aside. Boil butternut squash in water until it just loses its firmness, and drain.
2. Meanwhile, in a large skillet, saute carrots and onions in broth until onions are just translucent and the carrots are crisp tender.
3. Add the squash and orange juice mixture to the carrots and onions.
4. Continue cooking until the squash has the desired texture and the moisture has boiled off.
Source of recipe: 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.'