Broccoli and Squash Medley Recipe

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Ingredients:

Serving

2 (12 oz) bags frozen broccoli cuts
2 cups cubed peeled butternut squash (1/2 inch, 1 1/2 lb)
1/2 cup orange juice
1 tbsp margarine or 1 tbsp butter, melted
1/2 cup dried sweetened cranberries
1/4 cup finely chopped pecans, toasted
1 tbsp grated orange peel
1 tsp salt

Directions:

Cook and drain broccoli as directed on bag. Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	273.16 Kcal (1144 kJ)
Calories from fat	125.73 Kcal
		% Daily Value*
Total Fat	13.97g	21%
Sodium	591.61mg	25%
Potassium	768.76mg	16%
Total Carbs	39.12g	13%
Sugars	16.46g	66%
Dietary Fiber	6.23g	25%
Protein	3.94g	8%
Vitamin C	63mg	105%
Vitamin A	1.7mg	58%
Iron	2.5mg	14%
Calcium	105.9mg	11%

Amount Per 100 g
Calories	108.51 Kcal (454 kJ)
Calories from fat	49.95 Kcal
		% Daily Value*
Total Fat	5.55g	21%
Sodium	235.02mg	25%
Potassium	305.39mg	16%
Total Carbs	15.54g	13%
Sugars	6.54g	66%
Dietary Fiber	2.48g	25%
Protein	1.57g	8%
Vitamin C	25mg	105%
Vitamin A	0.7mg	58%
Iron	1mg	14%
Calcium	42.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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