Butternut Squash Veggie Medley

4
Servings
15m
Prep Time
12m
Cook Time
27m
Ready In


"A delicious fresh veggie medley in a sweet orange glaze. Pretty , fresh, colorful and healthy side to add to any meal. Low calories, low fat, low sodium - adapted from Company's comming 30 minute Diabetic cooking."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (282.9 g)
  • Calories 109.9
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 31 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 5.3 g
  • Sugars - 5.8 g
  • Protein - 3.8 g
  • Calcium - 77.6 mg
  • Iron - 2 mg
  • Vitamin C - 60.6 mg
  • Thiamin - 0.2 mg

Step 1

Place cubed squash in a steamer basket over a large saucepan filled with boiling water up to within one inch of basket. Steam/cook for approximately 7 minutes until squash is tender crisp.

Step 2

Add frozen peas, steam/cook for about 4 minutes until peas are hot and squash is tender.

Step 3

Combine red pepper and orange juice in a large bowl; add squash and peas; gently toss. Serve hot.

Tips & Variations


No special items needed.

Related

Gerry

I love vegetable combinations that taste as good as they look. It's one that has already seen to reruns, it's just that good. Have to love when easy and healthy taste great. Thank you for sharing.

review by:
(10 Dec 2012)

Bergy

This recipe is so attractive and is so good. The three veggies compliment each other and the wee touch of orange just adds to the flavour. You don't miss any sauce or butter on these veggies. I added the red pepper to the steamer for 1 minute at the end just to heat it through. Thanks Derf for a keeper. 4 Oct13 Made again and enjoyed it just as much. This time I did it in the oven 20 minutes at 400 then added the peas and pepper for an additional 10 minutes, added the orange juice just befor serving. 26 Aug 16 Made again and enjoyed just as much

review by:
(24 Oct 2012)