Broccoli and Squash Medley

By froggyess

Ingredients

• 2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
• 2 cups 1/2-inch cubes peeled butternut squash (1 1/2 lb)
• 1/2 cup orange juice
• 1/4 cup butter or margarine, melted
• 1/2 cup sweetened dried cranberries
• 1/2 cup finely chopped almonds, toasted
• 1 tablespoon grated orange peel
• 1 teaspoon salt

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

1 Cook broccoli as directed on bag; set aside.

2 Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.

3 Stir in butter, broccoli, cranberries, almonds, orange peel and salt; toss to coat. Serve immediately.