Gluten-Free Broccoli and Squash Medley

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 14

Ingredients

Ingredients

7
cups 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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1/2 Cup)
Calories
110
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
210mg
9%
Potassium
220mg
6%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
10%
Sugars
6g
Protein
2g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.