Cooking the squash in a nonstick skillet gives it a caramelized crust that heightens its sweetness, which in turn is complemented by a light glaze of orange.
Recipe information
Yield
Serves 4; 2/3 cup per serving
Ingredients
Preparation
Step 1
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.
Step 2
Stir in the orange juice, marmalade, and salt. Cook, uncovered, for 3 minutes, or until most of the liquid is evaporated, stirring occasionally.
Cook’s Tip on Butternut Squash
Step 3
If you can’t 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 squash—the skin is quite hard.
Nutrition information
Step 4
(Per serving)
Step 5
Calories: 92
Step 6
Total fat: 2.5g
Step 7
Saturated: 0.5g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 0.5g
Step 10
Monounsaturated: 1.5g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 78mg
Step 13
Carbohydrates: 18g
Step 14
Fiber: 4g
Step 15
Sugars: 8g
Step 16
Protein: 1g
Step 17
Calcium: 50mg
Step 18
Potassium: 361mg
Dietary Exchanges
Step 19
1 starch
Step 20
1/2 fat
