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Gluten-Free Broccoli and Squash Medley
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-
Prep
30
min
-
Total
30
min
-
Servings
14
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Ingredients
-
7
cups Frozen Broccoli Cuts
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2
cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
-
1/2
cup orange juice
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1/4
cup butter or margarine, melted
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1/2
cup sweetened dried cranberries
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1/2
cup finely chopped pecans, toasted
-
1
tablespoon grated orange peel
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1
teaspoon salt
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Steps
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1
Cook broccoli as directed on bag; set aside.
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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.
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3
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving (1/2 Cup)
- Calories
- 110
- Calories from Fat
- 60
- 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
- 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.
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