The sauce may be made up to three daysahead and refrigerated in a sealed container. To reheat, microwavetwo minutes on high and stir before serving.
Recipe: Harvest VegetablePlatter with Orange Walnut Sauce
1 acorn squash, halved, seeded and cutinto thick slices
2 cups broccoli florets and sliced stems
2 cups cauliflower florets
2 cups sliced carrots
Orange Walnut Sauce:
1/2 cup butter
1/4 cup orange juice concentrate
2 tablespoons Dijon mustard
4 tablespoons minced green onion
1/4 teaspoons red pepper flakes
3/4 cup chopped California Walnuts
Makes 12 to 14 servings.
Recipe and photograph provided courtesyCalifornia Walnuts.
Kathy Casey's Liquid Kitchen™If the Harvest VegetablePlatter with Orange Walnut Sauce recipe was useful and interesting, you can share it with your friends or leave a comment.