Miso-Stewed Acorn Squash with Peppers
Miso-Stewed Acorn Squash with Peppers Adapted from Todd Porter & Diane Cu 1 medium acorn squash, or 2 pounds other winter squash, seeded and cut into 1/2-inch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
- Colander
Ingredients
- 1 medium acorn squash, or 2 pounds other winter squash, seeded and cut into 1/2-inch thick wedges
- 2 tablespoons 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
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