Mint-Orange Squash
Mint-Orange Squash might be just the side dish you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 7g of fat, and a total of 76 calories. This recipe serves 8. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. A mixture of butternut squashes, kosher salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Brush each squash wedge with about 1 teaspoon olive oil, then sprinkle with about 1/4 teaspoon salt and a pinch of cayenne if using.
Place the squash quarters on a baking sheet skin-side down. (Alternatively, arrange on the rack with the turkey.) Roast during the turkey's last 45 minutes in the oven. The squash is done when it is fork-tender. Meanwhile, grate the zest (the orange skin, not the white pith) and squeeze the juice from the orange.
Remove the squash from the oven and immediately sprinkle with the mint, orange juice, and zest.
To fake it...and save 35 minutes
Prepare three 12-ounce packages frozen winter squash according to the label directions. With a wooden spoon, beat in the grated zest of 1 orange, 3 tablespoons butter, 2 tablespoons chopped fresh mint leaves, 1 tablespoon sugar, 1 teaspoon salt, and 1/4 teaspoon cayenne (optional).