Miso-Braised Butternut Squash
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Recipe by Victoria Abbott Riccardi
In addition to probiotics, miso is also a good source of antioxidants, manganese, copper, and zinc-all of which are important for healthy skin. And butternut squash is high in vitamin A, which is one of the top age-defying nutrients for skin.
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 organic sweet white miso
1 Tbs. minced fresh ginger
3 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 10-15 minutes,or until squash has softened and liquid has become thick and creamy, stirring occasionally.
per serving: 89 cal; 4g pro; 9g total fat (2g sat fat); 15g carb; 0mg chol; 581mg sod; 5g fiber; 5g sugars