| 2 | bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts |
| 2 | cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb) |
| 1/2 | cup orange juice |
| 1/4 | cup butter or margarine, melted |
| 1/2 | cup sweetened dried cranberries |
| 1/2 | cup finely chopped pecans, toasted |
| 1 | tablespoon grated orange peel |
| 1 | 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. |
| Increase orange juice to 1 cup. Cook squash 18 to 20 minutes. |
|
| Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots. |
Nutrition Information:
110 ( 60); 6g ( 2 1/2g, 0g); 10mg; 210mg; 12g ( 2g, 6g); 2g 110%; 25%; 4%; 4% 1 ; 0 ; 0 ; 1 1