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Side Dish
Citrus Squash
Mini-marshmallows make this healthy veggie dish kid-friendly
By Rosemary Black
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Serve 'em up as a wonderful side or a hearty snack. The best part: Despite the deep-fried flavor, these onion rings are baked, so you won't have the fat and the hassle of frying. Serve with ketchup mixed with a touch of honey or cinnamon, or a dash of hot pepper sauce.
For a juicy, golden-brown bird, try these pointers
What goes with the bird? Round out your holiday feast with these deliciously simple dishes
PREP: 5 minutes COOK AND BAKE: 30 minutes YIELD:8 servings
- Cooking spray
- 3 (12-oz) boxes frozen winter squash
- 2 Tbs orange juice concentrate (from a 6-oz can), thawed
- 4 Tbs brown sugar
- 2 Tbs butter, softened
- 1⁄2 tsp cinnamon
- 1⁄4 tsp nutmeg
- 1⁄2 tsp salt, or to taste
- 2 cups mini-marshmallows
1. Preheat oven to 350°F. Coat a shallow 2-quart baking dish with cooking spray.
2. Place frozen squash in a large microwave-safe bowl, cover, and microwave until thawed, about 15 minutes.
3. Remove squash from the microwave, and stir in orange juice, brown sugar, butter, cinnamon, nutmeg, and salt. Taste, and add extra brown sugar or salt as needed.
4. Transfer to the baking dish and bake about 15 minutes, or until hot. Top with mini-marshmallows, and return to the oven for about 5 minutes, or until marshmallows are toasty.
HOW KIDS CAN HELP: Unwrap squash packages; measure ingredients; stir the ingredients into the squash. PER SERVING: 175 calories, 4 g fat (2 g saturated), 157 mg sodium, 9 mg cholesterol
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