Broccoli and Squash Medley |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe found on and it looks so beautiful and sounds quite tasty. Perfect for the holidays! Placed here for safe keeping. In reading this, I think the addition of a spice or two might be warranted, but I will have to try it first. Ingredients:
2 (12 ounce) bags frozen broccoli cuts (i plan to use fresh or cooked broccoli) |
2 cups cubed peeled butternut squash (1/2 inch, 1 1/2 lb) |
1/2 cup orange juice |
1 tablespoon margarine or 1 tablespoon butter, melted |
1/2 cup dried sweetened cranberries |
1/4 cup finely chopped pecans, toasted |
1 tablespoon grated orange peel |
1 teaspoon salt |
Directions:
1. Cook and drain broccoli as directed on bag. Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
2. Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
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