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.

　　

Ingredients

Serves 4; 2/3 cup per serving

　　2 teaspoons olive oil

　　1 1/4 pounds butternut squash, peeled, cut into 3/4-inch pieces

　　2 tablespoons fresh orange juice

　　2 tablespoons all-fruit orange marmalade

　　1/8 teaspoon salt

　　

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

　　American Heart Association Low-Salt Cookbook, 4th Edition