Gluten-Free Broccoli and Squash Medley

Gluten-Free Broccoli and Squash Medley

Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

14

servings

7
cups Green Giant® 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.
Makes 14 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Special Touch
Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.

Nutrition Information:

1 Serving (1 Serving (1/2 Cup))
  • Calories 110
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 210mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.