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Ginger Orange Butternut Squash




Source of Recipe


Taste of Home Magazine


List of Ingredients




2 butternut squash (2 lbs each), peeled and cut into 1-1/2 inch cubes
1 cup orange juice concentrate
3 tbs coarsley chopped fresh gingerroot
1/2 tsp pepper
4 tsp butter, melted

Recipe



Line a 15x10 baking pan with foil and coat with nonstick 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.

WW Points: 2 points (1/2 cup serving)