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    12

Broccoli and Squash Medley

  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 14

Cubes of cooked squash and bites of broccoli are dressed up for the holidays with dried cranberries and pecans in this festive side dish. MORE+ LESS-

Ingredients

2
bags (12 oz each) 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

Steps

Hide Images
  • 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.

Expert Tips

  • Substitute walnuts for the pecans, if you like. Bits of any dried fruit can be substituted for the dried cranberries.

Nutrition Information

Nutrition Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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