Ingredients

2 C. Butternut squash; peel
1 C. Carrots; thin sliced
1 C. Onions; coarse chop
2/3 C. Orange juice
1 1/2 Tbsp. Miso; white Broth; as needed

Cooking Instructions

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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)