Broccoli and Squash Medley

 

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

tablespoon margarine or butter, melted

1/2

cup sweetened dried cranberries

1/4

cup finely chopped pecans, toasted

1

tablespoon grated orange peel

1

teaspoon salt

• 1 Cook and drain broccoli as directed on bag. Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
• 2 Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.