SQUASH ORANGE RECIPES

BUTTERNUT SQUASH WITH ORANGE RECIPE | MYRECIPES

Butternut Squash with Orange Recipe | MyRecipes image

Provided by Katherine Cobbs

Yield Serves 4 (serving size: about 3/4 cup)

Number Of Ingredients 7

Ingredients

6 cups diced peeled butternut squash
2?½ teaspoons olive oil
2 teaspoons butter
2 tablespoons finely grated orange rind
¼ cup fresh orange juice
¼ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

Sauté squash in olive oil in a Dutch oven over medium-high heat 2 minutes; cover, reduce heat to low, and cook 12 to 15 minutes or just until tender when pierced with a knife. Toss with butter, orange rind, and orange juice; puree with an immersion blender until smooth. Season with salt and pepper.

Nutrition Facts : Calories 147 calories, FatContent 5 g, SaturatedFatContent 1.7 g, SodiumContent 173 mg

GINGER ORANGE SQUASH RECIPE: HOW TO MAKE IT

Ginger Orange Squash Recipe: How to Make It image

Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. The recipe comes together fast, so you can spend less time in the kitchen and more time with family.

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 10 servings.

Number Of Ingredients 5

Ingredients

2 butternut squash (2 pounds each), peeled and cut into 1-1/2-inch cubes
1 cup thawed orange juice concentrate
3 tablespoons coarsely chopped fresh gingerroot
1/2 teaspoon pepper
4 teaspoons butter, melted

Steps:

Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° until squash is tender, 50-55 minutes, stirring twice. Stir in butter before serving.

Nutrition Facts : Calories 129 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 23mg sodium, CarbohydrateContent 29g carbohydrate (15g sugars, FiberContent 5g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 starch

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