Broccoli and Squash Medley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 bags (12 oz each) frozen broccoli cuts2 cups 1/2-inch cubes peeled butternut squash (1 1/2 lb)1/2 cup orange juice1/4 cup butter or margarine, melted1/2 cup sweetened dried cranberries1/2 cup finely chopped pecans, toasted1 tablespoon grated orange peel1 teaspoon salt
1. Cook broccoli as directed on bag; set aside.
2. Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
3. Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Number of Servings: 14
Recipe submitted by SparkPeople user NIKHATZ.
2. Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
3. Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Number of Servings: 14
Recipe submitted by SparkPeople user NIKHATZ.
Nutritional Info Amount Per Serving
- Calories: 102.9
- Total Fat: 6.6 g
- Cholesterol: 3.6 mg
- Sodium: 46.7 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 3.1 g
- Protein: 2.3 g
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