Food recipes
Orange-Glazed Butternut Squash
Orange-Glazed Butternut Squash Ingredients: oil, olive, salad or cooking squash, winter, butternut, raw orange juice, raw marmalade, orange salt, table Directions: In a large nonstick skillet, heat the oil over medium...
Orange-Glazed Butternut Squash
Ingredients:
oil, olive, salad or cooking
squash, winter, butternut, raw
orange juice, raw
marmalade, orange
salt, table
Directions:
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
Cook the squash, covered, for 10 to 12 minutes, or until it is tender and lightly browned, stirring occasionally.
Stir in the orange juice, marmalade, and salt.
Cook, uncovered, for 3 minutes, or until most of the liquid is evaporated, stirring occasionally.
If you cant find either bags of precut peeled squash chunks or a small enough single piece of precut squash, buy a whole squash, cut it in half lengthwise, and scoop out and discard the seeds.
Peel it and cut it into 3/4-inch pieces.
Be sure your knife is sharp and be very careful when halving the squashthe skin is quite hard.
(Per serving)
Calories: 92
Total fat: 2.5g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.5g
Cholesterol: 0mg
Sodium: 78mg
Carbohydrates: 18g
Fiber: 4g
Sugars: 8g
Protein: 1g
Calcium: 50mg
Potassium: 361mg
1 starch
1/2 fat
Ingredients:
oil, olive, salad or cooking
squash, winter, butternut, raw
orange juice, raw
marmalade, orange
salt, table
Directions:
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
Cook the squash, covered, for 10 to 12 minutes, or until it is tender and lightly browned, stirring occasionally.
Stir in the orange juice, marmalade, and salt.
Cook, uncovered, for 3 minutes, or until most of the liquid is evaporated, stirring occasionally.
If you cant find either bags of precut peeled squash chunks or a small enough single piece of precut squash, buy a whole squash, cut it in half lengthwise, and scoop out and discard the seeds.
Peel it and cut it into 3/4-inch pieces.
Be sure your knife is sharp and be very careful when halving the squashthe skin is quite hard.
(Per serving)
Calories: 92
Total fat: 2.5g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.5g
Cholesterol: 0mg
Sodium: 78mg
Carbohydrates: 18g
Fiber: 4g
Sugars: 8g
Protein: 1g
Calcium: 50mg
Potassium: 361mg
1 starch
1/2 fat