nutritional information

Per 3/4-cup serving:

  • Calories: 89
  • Protein: 4 g
  • Total Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 15 g
  • Cholesterol: 0 mg
  • Sodium: 581 mg
  • Fiber: 5 g
  • Sugar: 5 g
Vegan

Miso-Braised Butternut Squash

Serves 4

30 minutes or fewer

This subtly flavored, comforting dish is perfect on a chilly fall evening. Miso adds a savory depth to the braising liquid, which coats the sweet squash chunks.
  • 1 lb. butternut squash, peeled and cut into bite-size chunks (2 cups)
  • 1 cup low-sodium vegetable broth
  • ½ cup light coconut milk
  • ¼ cup sweet white miso
  • 1 Tbs. minced fresh ginger
  • 3 cloves garlic, minced (1 Tbs.)

1. Place squash in large, deep skillet.

2. Whisk together broth, coconut milk, miso, ginger, and garlic in bowl. Pour over squash, and bring to a boil. Reduce heat to medium-low, cover, and braise 10 to 15 minutes, or until squash has softened and liquid has become thick and creamy, stirring occasionally.

October 2011 p.62

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comments

Good recipe,

JLou - 2013-12-10 21:08:17

I used an acorn squash, added a dash of mirin, I also fried the ginger and garlic in olive oil/butter before adding the rest of the ingredients. I used an immersion blender before serving, resulting in a beautiful, thick, golden soup. My family, including 5 year old all loved it. My only recommendation would be to reduce the amount of miso a little, as it was just a bit too salty. Great recipe. Thanks!

Colin - 2013-06-29 22:56:29

I never would have thought to cook Butternut Squash like this and it was delicious.

Sharon Clark - 2013-01-17 17:06:41

This was SO delicious!

Mary - 2012-01-10 23:18:23