Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes.
Gluten-Free Broccoli and Squash Medley
- Prep Time 30 min
- Total 30 min
- Servings 14
- Ingredients 8
Ingredients
- 7 cups Frozen Broccoli Cuts
- 2 cups cubed (1/2 inch) 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
Instructions
-
Step1Cook broccoli as directed on bag; set aside.
-
Step2Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
-
Step3Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Nutrition
110
Calories
6g
Total Fat
2g
Protein
12g
Total Carbohydrate
6g
Sugars
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
% 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
1Tips from the Betty Crocker Kitchens
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