The sauce may be made up to three days ahead and refrigerated in a sealed container. To reheat, microwave two minutes on high and stir before serving.

Harvest Vegetable Platter with Orange Walnut Sauce

1 acorn squash, halved, seeded and cut into 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

1. On large microwave-safe platter, arrange acorn squash slices in overlapping pattern around outside edge. Arrange inner row with broccoli, then row of cauliflower. Place sliced carrots in center. Cover with plastic wrap. Poke with knife to make incision in center of plastic wrap. Microwave on HIGH 8 to 10 minutes or until vegetables are tender but still crisp. Let stand 5 minutes. Pour off any liquid from platter.
2. In 4 cup glass measure, place butter, juice, mustard, onion and red pepper flakes. Microwave on high 2 minutes or until butter is melted. Add walnuts and stir until combined.

Makes 12 to 14 servings.

Recipe and photograph provided courtesy California Walnuts.