Broccoli And Squash Medley - cooking recipe

Ingredients

2 (12 ounce) bags frozen broccoli cuts (I plan to use fresh or cooked broccoli)
2 cups cubed peeled butternut squash (1/2 inch, 1 1/2 lb)
1/2 cup orange juice
1 tablespoon margarine or 1 tablespoon butter, melted
1/2 cup dried sweetened cranberries
1/4 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt

Preparation

Cook and drain broccoli as directed on bag. Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.