In a steamer set over boiling water steam the squash, covered, for 5 to 6 minutes, or until it is just tender but not soft, and remove it from the steamer. In a skillet melt the butter with the honey, the zest, and the orange juice, stirring, add the squash and salt and pepper to taste, and cook the mixture over moderately low heat, stirring gently, for 1 to 2 minutes, or until the squash is coated well with the orange mixture. Serves 2. Gourmet October 1991
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 1|
|Calories from Fat: 626 (75%)|
|Amt Per Serving||% DV|
|Total Fat 69.6g||93 %|
|Saturated Fat 43.9g||219 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 183.2mg||56 %|
|Sodium 27.7mg||1 %|
|Potassium 1623.9mg||43 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 50.5g|
|Protein 5.3g||8 %|
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Calories per serving: 840
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