Oranges are great immune system boosters, and as an excellent source of vitamin C, they reduce cancer risk. When you squeeze together oranges and squash, you will get juice packed with vitamins A and C.
Wash squash, cut in half and clean out interior.
Place the squash on a slightly oiled baking sheet, and bake at 300 F (open side down) for 20 minutes. After 20 minutes, remove from oven and set aside to cool.
Peel and segment orange.
When the squash is cool enough to handle, cut it and press it along with milk.
Stir well. You can garnish with cheese. Serve.
Ingredients for 2 servings
- 1/2 autumn squash
- 1 orange
- 1/2 cup milk
- 11/2 tbsp. parmesan cheese
In this recipe we used whole milk, 3.25% milk fat, but you can use low-fat or nonfat milk if you want to reduce calories or fat.
Recipe Tags:Autumn Squash Calcium Chloride juice Magnesium Milk Orange Pantothenic Acid (Vitamin B5) Parmesan Cheese Potassium Vitamin A Vitamin C