Miso-Stewed Acorn Squash with Peppers - Full Belly Farm

Ingredients

• 1 medium acorn squash, or 2 pounds other winter squash, seeded and cut into 1/2-inch thick wedges
• 2 tablespoon extra-virgin olive oil
• 2 tablespoons miso paste
• 2 cups vegetable broth or chicken stock
• 1 medium red bell pepper, seeded and sliced
• Sliced green onions, for garnish