Miso-Stewed Acorn Squash with Peppers - Full Belly Farm

Name: 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 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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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

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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