Broccoli and Squash Medley from pillsbury.com INGREDIENTS
| 2 | bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts |
| 2 | cups 1/2-inch cubes 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
| 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. |
High Altitude (3500-6500 ft): | |
Increase orange juice to 1 cup. Cook squash 18 to 20 minutes.
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3 comments:
Tip: When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on High for 3 minutes.
This is the vegetable dish that Melissa made for my birthday dinner.
Tip: 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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