Miso Stewed Acorn Squash with Sweet Red Peppers

1 acorn squash, seeded and cut into 1/2-inch thick wedges
2 leeks, sliced.
2 tablespoon extra-virgin olive oil
2 tablespoons miso paste
2 cups chicken/veg stock
2 sweet peppers, seeded and sliced

Heat large saucepan over medium-high heat. Add oil, soften leeks slowly. Remove leeks from pan. Add oil, then layer in acorn squash slices and sear each side for about 30 seconds, or until lightly browned. Add miso and stock, gently stir to incorporate the miso paste. Add leeks back to pan. Bring up to gentle boil, and then reduce heat to simmer. Simmer for 10 minutes, stir in sweet peppers, then continue simmering for and additional 10 minutes or until tender. Salt to taste.

This recipe is from foodandwine.com, and incorporates our abundant summer red pepper crop with the fall acorn squash - a true equinox recipe. Also - miso and winter squash is always a recipe for success!