Miso Braised Butternut Squash

Ingredients

• 1 lb. butternut squash, peeled and cut into bite-size chunks (2 cups)
• 1 cup low-sodium vegetable broth (or chicken broth)
• 1/2 cup light coconut milk
• 1/4 cup sweet white miso
• 1 Tbs. minced fresh ginger
• 3 cloves garlic, minced (1 Tbs.)

Directions

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.

Recipe from Vegetarian Times, October 2011