** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Dissolve miso in orange juice and set aside.
Cook butter nut squash in water until it just looses its firmness and drain.
2. Meanwhile saute, in a large skillet, the carrots and onions in broth until onions are just translucent and the carrots are crisp tender.
3. Add the squash and orange juice mixture to the carrots and onions.
4. Continue cooking until the squash has the desired texture and the moisture has boiled off.
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Dietary Notes:
This recipe is low-fat with 1g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 661% of your daily recommended intake per serving. This recipe is high in Vitamin C with 135% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fructose Malabsorption, Oranges, Onion allergies.
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