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Ginger Orange Squash

Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    10 servings

Ingredients

  • 2 butternut squash (2 pounds each), peeled and cut into 1-1/2-inch cubes
  • 1 cup thawed orange juice concentrate
  • 3 tablespoons coarsely chopped fresh gingerroot
  • 1/2 teaspoon pepper
  • 4 teaspoons butter, melted

Directions

  • Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan.
  • Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.
Nutrition Facts
1/2 cup: 129 calories, 2g fat (1g saturated fat), 4mg cholesterol, 23mg sodium, 29g carbohydrate (15g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

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Reviews

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Average Rating:
  • mother of 3
    Dec 29, 2013

    I'm the butternut squash lover, but the orange juice concentrate was too tangy, so I rinsed some of it off; then it was fine. Try just orange juice.

  • Tikobird
    Oct 15, 2009

    This recipe was delicious. The color ads to thepresence of the dish. I loved the tangy ginger and orange flavor. I thought it was very easy to make. It's an attractive and tasty dish.I loved the outcome.