Oct
3
2012

Coconut Miso Squash

 

Another tasty squash creation……

Perfect as a side dish on a chilly fall evening. The coconut and miso sauce is a perfect combination for sweet butternut squash.

This is what you need:

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 white miso
1 Tbs. minced fresh ginger
2 cloves garlic, minced (1 Tbs.)

  • Place squash in large, deep skillet.
  • 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.

Enjoy!

Nikki

IF YOU ENJOYED THIS POST
You will love our newsletter. Inspiring stories, plant based recipes & actionable ideas delivered weekly with a smile. Start living your best plant based life today.
Your information is 100% secure with us. We will never sell, rent or share your details.

About the Author:

1 Comment+ Add Comment

Leave a comment