Recipes and Cooking Orange Squash 3.0 (1) 1 Review Orange juice (even just a half cup) adds a big flavor boost to butternut squash that's pan-seared for a crisp crust and tender interior. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on September 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 2-2.5 pound butternut squash, peeled Kosher salt and freshly ground black pepper 2 tablespoon vegetable oil, plus more as needed ½ cup vegetable broth ½ cup orange juice 4 cloves garlic, minced 2 tablespoon butter 1 tablespoon chopped fresh sage Directions Cut squash neck into 1/2-inch thick slices. Halve the remaining squash and remove seeds and strings. Slice 1/2-inch thick. Season generously with salt and pepper. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. Remove skillet from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add half the squash (don't crowd the pan). Cook for 2 1/2 to 3 minutes or until a crust forms (be patient; squash will release when ready to be turned). Turn and cook for 4 to 5 minutes more or until squash is crusted and tender, reducing the heat to medium, if necessary, to prevent overbrowning. Remove squash from skillet to a serving platter; cover loosely and keep warm. Repeat with remaining squash, adding additional oil if needed. Remove skillet from heat. Carefully add broth, juice, and garlic (mixture will spatter). Return to heat. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 5 minutes or until reduced by about half. Remove from heat. Whisk in butter and sage. Spoon sauce over squash to serve. Top with additional sage, if desired. Rate it Print Nutrition Facts (per serving) 218 Calories 13g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 218 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 15mg 5% Sodium 276mg 12% Total Carbohydrate 27g 10% Total Sugars 7g Protein 2g Vitamin C 503683mg 2,518,415% Calcium 108.3mg 8% Iron 1.6mg 9% Potassium 757.9mg 16% Folate, total 54.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.