Salads and Vegetables: Vegetable Dishes: Harvest Vegetable Platter with Orange-Walnut Sauce

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

Author: Walnut Marketing Board/California Walnut Commission - adapted by CalorieKing
Date: December 16, 2010

Suggestions: 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.

Serves: 8 person(s)
Yield: 8 x 3/4 cup vegetables and 2 Tbsp sauce servings

Preparation Time: 30 mins
Cooking Time: 12 mins

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 reduced-fat buttery spread
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 buttery spread, orange juice concentrate, mustard, green onion, and 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.

Pour walnut sauce over vegetables and serve.