BROCCOLI AND SQUASH MEDLEY

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Broccoli and Squash Medley image

Recipe found on livebetteramerica.com and it looks so beautiful and sounds quite tasty. Perfect for the holidays! Placed here for safe keeping. In reading this, I think the addition of a spice or two might be warranted, but I will have to try it first.

Provided by januarybride

Categories     Vegetable

Time 30m

Yield 7 cups, 14 serving(s)

Number Of Ingredients 8

2 (12 ounce) bags frozen broccoli cuts (I plan to use fresh or cooked broccoli)
2 cups cubed peeled butternut squash (1/2 inch, 1 1/2 lb)
1/2 cup orange juice
1 tablespoon margarine or 1 tablespoon butter, melted
1/2 cup dried sweetened cranberries
1/4 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt

Steps:

  • Cook and drain broccoli as directed on bag. Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
  • Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

Nutrition Facts : Calories 60, Fat 2.5, SaturatedFat 0.3, Sodium 188.3, Carbohydrate 9.5, Fiber 2.4, Sugar 4.7, Protein 1.8

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