Miso Pepper and Acorn Squash

1 acorn squash, seeds removed and cut into even sized wedges

1-2 carmen frying pepper, sliced thin

1 yellow onion, sliced thin

1 carrot, peeled and sliced into thin ½ moons

2 Tbsp canola or safflower oil

2 Tbsp miso paste

2 cups vegetable broth

Heat large skillet or frying pan to med-hi heat. Add the oil then place the acorn wedges in and cook for about 30 seconds per side. Remove and add the sliced onions and carrots and sauté for about a minute then place the squash back in the pan. 

Add the miso and vegetable broth into a bowl and stir until miso is incorporated then add to the pan. Reduce heat and simmer for about 10 minutes then add the sliced peppers and continue cooking for another 5 minutes or until the squash is tender.