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.
1/5 inch Butternut squash , peeled and cut into 1 1/2 cubes
1/10 cup Thawed orange juice concentrate
0.30 tablespoon Coarsely chopped fresh gingerroot
1/20 teaspoon Pepper
0.40 teaspoon Butter, melted
Nutrition value
13
calories per serving
< 1 g Fat< 1 g Protein3 g Carbs< 1 g FiberOther
Current Totals
Fat
< 1g
Protein
< 1g
Carbs
3g
Fiber
< 1g
MacroNutrients
Carbs
3g
Protein
< 1g
Fiber
< 1g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
4mg
Iron
< 1mg
Vitamin A
2mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
7mcg
Vitamin B12
0mcg
Vitamin C
16mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
3mg
Manganese
< 1mg
Phosphorus
4mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment