Ginger Orange Squash

By dashy_65

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

Preparation

Step 1

Line a 15-in. x 10-in. x 1-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. Yield: 10 servings.

1/2 cup: 129 cal, 1g faat, 23mg sodium, 29g carb, 5g fiber