Broccoli and Squash Medley

Serve a sensational side that's super simple and gluten free! Great for a crowd, it's ready in just 30 minutes.


14 servings


2 (12 ounce) bags frozen broccoli cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 pounds)
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


Cook broccoli as directed on bag; set aside.

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.

Estimated Time

Preparation/Total Time: 30 minutes

Additional Information

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.

Nutritional Information

1 Serving (1 Serving (1/2 Cup)): Calories 110 (Calories from Fat 60), Total Fat 6 g (Saturated Fat 2 1/2 g, Trans Fat 0 g), Cholesterol 10 mg; Sodium 210 mg; Total Carbohydrate 12 g (Dietary Fiber 2 g, Sugars 6 g), Protein 2 g; Exchanges: 1 Starch; 1 Fat; Carbohydrate Choices: 1

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