Serves: 8 person(s)

Preparation Time: 30 mins
Cooking Time: 12 mins

A microwavable vegetable dish sure to warm up any party or meal.

Suggestions:

Sauce may be made up to 3 days ahead and refrigerated in a sealed container.

Ingredients:

1 acorn squash (halved, seeded and cut into ¼ inch thick slices)

2 cup broccoli florets and sliced stems

2 cup cauliflower florets

2 cup ¼ - inch sliced carrots (4 to 6 medium carrots)

1/3 cup butter

1/4 cup orange juice concentrate (1/4 to 1/3 cup)

2 Tbsp Dijon mustard

4 Tbsp minced green onion

1/4 tsp red pepper flakes (optional)

3/4 cup chopped California walnuts

Directions:

See microwave directions.

Microwave Directions:

PLATTER: Arrange acorn squash slices in overlapping pattern around the outside edge of a large microwave-safe platter. Arrange a row of broccoli next to the squash, then a row of cauliflower. Place sliced carrots in the center. Cover with plastic wrap, venting one corner.

Microwave on high 8 to 10 minutes, turning twice, until vegetables are tender but still crisp. Let stand 5 minutes. Pour off any liquid from platter.

SAUCE: Place butter, orange juice concentrate, mustard, green onion ad red pepper flakes in a 4 cup glass measure. Microwave on high for 2 minutes or until butter is melted. Add walnuts and stir until combined.

Note: Sauce may be made up to 3 days ahead and refrigerated in sealed container. To reheat, microwave 2 minutes on high and stir before serving.

Pour walnut sauce over vegetables and serve. Serves 6 to 8.

Author:

Walnut Marketing Board/California Walnut Commission - adapted by Family Health Network
Walnut Marketing Board