Butternut Squash with Orange

Name: Butternut Squash with Orange
Yield: Serves 4 (serving size: about 3/4 cup)
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

By Katherine Cobbs

Recipe by Cooking Light November 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:

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

Nutrition Info

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

Directions

Step 1
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.

Advertisement

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

Per Serving:

147 calories; fat 5g; saturated fat 1.7g; sodium 173mg.

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party