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>Gluten Free Broccoli and Squash Melody Recipe

November 14, 2010 By

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2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ 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

  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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