Ginger Orange Squash

Name: Ginger Orange Squash
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 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

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.

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.

Originally published as Roasted Ginger-Orange Squash in Light & Tasty October/November 2005

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.