Gluten-Free Broccoli and Squash Medley

 


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

Steps

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.

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