Butternut Squash Veggie Medley
Recipe: #6773
October 12, 2012
Categories: Side Dishes, Squash, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, Brunch, Easter, Sunday Dinner, Thanksgiving, Steam, Diabetic, Fat Free, Gluten-Free Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat, Low Glycemic, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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