| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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.