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.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)