Miso-Braised Butternut Squash

From Vegetarian Times, October 2011 p.62

Serves 4
30 minutes or fewer.

misobnut

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.