This recipe will be a refreshingly healthy switch from all of the other carb-loaded side dishes on Thanksgiving. With the use of seasonal veggies, simple seasonings and a splash of sweetness from the orange juice, it’s a dish that will certainly make you thankful for your taste buds.
1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
1 teaspoon orange zest
3/4 cup 3/4 cup orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped salted pistachios
Heat oil in a large nonstick skillet over medium heat.
Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes.
Add squash, orange zest and juice, salt and pepper.
Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes.
Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more.
Garnish with pistachios.
Nutritional Information: (Amount Per Serving) 122 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 17 g carbohydrates; 3 g protein; 2 g fiber; 308 mg sodium; 168 mg potassium