Orange-Glazed Butternut Squash
- 2 teaspoons olive oil
- 1 1/4 pounds butternut squash, peeled, cut into 3/4-inch pieces
- 2 tablespoons fresh orange juice
- 2 tablespoons all-fruit orange marmalade
- 1/8 teaspoon salt
- In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
- Cook the squash, covered, for 10 to 12 minutes, or until it is tender and lightly browned, stirring occasionally.
- Stir in the orange juice, marmalade, and salt.
- Cook, uncovered, for 3 minutes, or until most of the liquid is evaporated, stirring occasionally.
- If you cant find either bags of precut peeled squash chunks or a small enough single piece of precut squash, buy a whole squash, cut it in half lengthwise, and scoop out and discard the seeds.
- Peel it and cut it into 3/4-inch pieces.
- Be sure your knife is sharp and be very careful when halving the squashthe skin is quite hard.
- (Per serving)
- Calories: 92
- Total fat: 2.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 0mg
- Sodium: 78mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugars: 8g
- Protein: 1g
- Calcium: 50mg
- Potassium: 361mg
- 1 starch
- 1/2 fat
olive oil, butternut squash, orange juice, allfruit orange marmalade, salt
Taken from www.epicurious.com/recipes/food/views/orange-glazed-butternut-squash-391997 (may not work)