Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Todd Porter & Diane Cu

How to Make It

Step 1    

Heat a large saucepan over medium-high heat. Add the oil, and then layer in the acorn squash slices and sear each side for about 30 seconds, or until lightly browned.

Step 2    

Add the miso and chicken stock, and gently stir to incorporate the miso paste.

Step 3    

Bring up to a gentle boil, and then reduce heat to a simmer. Simmer for 10 minutes, stir in the bell peppers, and then continue simmering for and additional 10 minutes or until tender. Taste for seasoning, garnish with green onions and serve.

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