Orange-Glazed Butternut Squash

Preparation

1. 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.

2. 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.

3. 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

4. Dietary Exchanges

   Step 19

   1 starch

   Step 20

   1/2 fat