Miso-Stewed Acorn Squash with Peppers

Adapted from Todd Porter & Diane Cu

1 medium acorn squash, or 2 pounds other winter squash, seeded and cut into 1/2-inch thick wedges
2 tablespoon extra-virgin olive oil
2 tablespoons miso paste
2 cups vegetable broth or chicken stock
1 medium red bell pepper, seeded and sliced
Sliced green onions, for garnish

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.

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

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.