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Gluten-Free Broccoli and Squash Medley

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By Betty Crocker Kitchens
Updated Jan 23, 2013
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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
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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

  • Step 
    1
    Cook broccoli as directed on bag; set aside.
  • Step 
    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.
  • Step 
    3
    Stir 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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