Best 7 Pams Ginger Orange Squash Recipes

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In the realm of healthy and refreshing beverages, Pam's Ginger Orange Squash stands tall as a delightful blend of flavors and nutrients. This enticing drink boasts a harmonious balance of zesty ginger, tangy orange, and a hint of sweetness, offering a symphony of flavors that awakens the senses. Its vibrant hue, reminiscent of a golden sunset, invites you to embark on a journey of taste and rejuvenation.

The article presents a collection of recipes that cater to diverse dietary preferences and needs. Whether you're a vegan seeking a dairy-free option or a health-conscious individual aiming to reduce sugar intake, there's a recipe tailored just for you. Each variation maintains the core essence of Pam's Ginger Orange Squash while introducing unique twists and modifications to suit specific dietary requirements.

Delve into the classic recipe that forms the foundation of this refreshing drink. Learn how to extract the vibrant flavors of ginger and orange, capturing their aromatic essence in a delightful infusion. Discover the secrets behind achieving the perfect balance of sweetness and tang, ensuring a taste that tantalizes your palate.

For those seeking a plant-based alternative, the vegan version of Pam's Ginger Orange Squash offers a delicious and dairy-free delight. With simple substitutions and clever techniques, this recipe transforms the classic into a vibrant and equally satisfying beverage.

For the health-conscious seeking a sugar-conscious option, the reduced-sugar version of Pam's Ginger Orange Squash emerges as a guilt-free indulgence. This recipe ingeniously employs natural sweeteners and incorporates a touch of tartness to create a harmonious blend of flavors without compromising the drink's refreshing charm.

Prepare to embark on a culinary adventure as you explore the diverse recipes presented in this article. Discover the versatility of Pam's Ginger Orange Squash and savor the delightful flavors that await.

Here are our top 7 tried and tested recipes!

GINGER ORANGE SQUASH



Ginger Orange Squash image

Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 5

2 butternut squash (2 pounds each), peeled and cut into 1-1/2-inch cubes
1 cup thawed orange juice concentrate
3 tablespoons coarsely chopped fresh gingerroot
1/2 teaspoon pepper
4 teaspoons butter, melted

Steps:

  • Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.

Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

AIR FRYER ORANGE-CRANBERRY BUTTERNUT SQUASH WITH GINGER



Air Fryer Orange-Cranberry Butternut Squash with Ginger image

This colorful side dish uses orange juice, cranberries, and grated fresh ginger to add some extra zing to butternut squash. The air fryer makes preparing dinner convenient, because it leaves your oven available for other duties. Goat cheese crumbles would be a delicious optional topping for this dish.

Provided by Bibi

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 45m

Yield 6

Number Of Ingredients 11

1 sheet heavy-duty aluminum foil
2 pounds butternut squash, peeled and seeded
½ cup fresh cranberries, rinsed and dried
½ cup orange juice
¼ cup honey
¼ cup melted butter
2 tablespoons grated fresh ginger
½ teaspoon salt, or to taste
⅛ teaspoon ground white pepper, or to taste
½ small orange, sliced
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Line the basket of a 5.8-quart air fryer with heavy-duty aluminum foil. Foil should completely cover the bottom of the basket, and go about halfway up the sides, to form an inner pot.
  • Slice butternut squash into 2x3/4-inch pieces and place inside the foil-lined air fryer basket. Sprinkle cranberries on top.
  • Stir orange juice, honey, melted butter, grated ginger, salt, and white pepper together in a small bowl. Pour over squash and cranberries.
  • Set air fryer to 350 degrees F (175 degrees C).
  • Air fry for about 10 minutes. Stir contents, making sure to rotate unbrowned pieces to the top and browned pieces to the bottom. Continue air frying for an additional 10 minutes. Stir again, rotating browned pieces beneath the unbrowned pieces, and air fry for about 6 minutes. Stir and cook until squash is fork-tender, about 4 minutes more.
  • Place squash and cranberries into a serving dish. Carefully lift the foil out of the air fryer basket and pour cooking liquid over all. Garnish with fresh orange slices and fresh parsley.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 33.8 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 255.8 mg, Sugar 17.8 g

QUICK GINGER-ORANGE SQUASH



Quick Ginger-Orange Squash image

"You can prepare this side dish quickly in your microwave," says field editor Vonna Wendt of Ephrata, Washington. "It has a festive holiday flavor."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 small butternut squash (about 2 pounds)
2 tablespoons thawed orange juice concentrate
2 tablespoons brown sugar
1 tablespoon butter
1/4 teaspoon ground ginger

Steps:

  • Pierce squash several times with a knife or fork; place on a microwave-safe plate. Microwave on high for 3 minutes. Cut into quarters; remove seeds and pulp., Return squash to plate, cut side down. Cover with waxed paper; microwave on high for 4-1/2 minutes., Turn over; microwave on high for 4-6 minutes longer or until soft. Scoop out squash and place in a bowl. Stir in remaining ingredients.

Nutrition Facts : Calories 143 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 8g fiber), Protein 3g protein.

ORANGE GINGER SQUASH SOUP WITH SESAME CRUSTED CRAB CAKE



Orange Ginger Squash Soup with Sesame Crusted Crab Cake image

Provided by Food Network

Yield 30 servings

Number Of Ingredients 19

3 large butternut squash, peeled, halved, seeded, cut into 2-inch cubes
2 tablespoons canola oil
3 medium onions, chopped
4 tablespoons minced fresh ginger
3 garlic cloves, sliced
1 cup freshly squeezed orange juice
2 quarts chicken stock plus water to cover
Salt and pepper, to taste
1 orange, zested
3 pounds lump crabmeat, picked over
3 eggs, beaten
3 tablespoons minced fresh ginger
3 small scallions, finely chopped
3 tablespoons dry sherry
3 tablespoons freshly squeezed lemon juice
1 1/3 cups mayonnaise
Salt and pepper, to taste
3 cups lightly toasted sesame seeds
2 cups canola oil, for frying

Steps:

  • Preheat oven to 400 degrees F. Soup: Arrange squash on a sheet pan and roast until beginning to brown, about 20 minutes. In a stockpot heat oil and saute onion, ginger and garlic until onions are translucent. Add roasted squash, orange juice, chicken stock and water to cover. Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in orange zest. Crabcakes: In a large bowl mix together the crab, eggs, ginger, scallions, sherry, lemon juice and mayonnaise, mix well. Taste and season. Form mixture into 30 equal cakes. Spread the sesame seeds over a sheet pan and dip both sides of cakes just to coat them. In a large wok heat 2 cups canola oil to 350 degrees F. Add crab cakes in batches and fry for about 3 minutes on each side, turning once, or until golden brown. Serve 1 crabcake in each bowl of soup. Garnish with more orange zest.

GINGERED SPAGHETTI SQUASH



Gingered Spaghetti Squash image

Provided by Ming Tsai

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

1 small spaghetti squash cut in half, deseeded
2 tablespoons butter
1 tablespoon honey
1/2 tablespoon minced ginger
Salt and black pepper to taste

Steps:

  • Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving.

SQUASH WITH GINGER AND ORANGE



Squash with Ginger and Orange image

Make and share this Squash with Ginger and Orange recipe from Food.com.

Provided by Bergy

Categories     Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups squash, cubed and cooked tender
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons fresh orange juice
1 teaspoon grated orange rind
1 teaspoon fresh ginger, grated
1 pinch nutmeg
salt and pepper

Steps:

  • Mash Squash.
  • Add all the other ingredients and mix well.
  • Serve now or Cover and refrigerate and pop in 350F degrees oven For 20-25 minutes just before serving.
  • If you wish sprinkle buttered crumbs on top just before popping in the oven.

Nutrition Facts : Calories 68.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 52.5, Carbohydrate 3.9, Fiber 1, Sugar 2.5, Protein 1.2

BUTTERNUT SQUASH PUREE WITH ORANGE AND GINGER



Butternut Squash Puree With Orange and Ginger image

Provided by Molly O'Neill

Categories     dinner, easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 medium-size butternut squash, peeled and cut into 1/2-inch cubes
1 1/2 teaspoons grated fresh ginger
1 teaspoon grated orange rind
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place the squash in a medium-size saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain well.
  • Place the squash in a food processor with the ginger and orange rind. Process until smooth. Add salt and pepper. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 294 milligrams, Sugar 3 grams

Tips:

- For a smoother texture, strain the squash mixture through a fine-mesh sieve before refrigerating. - For a more intense flavor, use freshly squeezed orange juice instead of bottled juice. - Add a pinch of ground cloves or nutmeg to the squash mixture for a warm, autumnal flavor. - Garnish the squash with a dollop of whipped cream or a sprinkle of grated nutmeg before serving.

Conclusion:

This recipe for Pam's Ginger Orange Squash is a delicious and refreshing drink that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its vibrant color and sweet-tart flavor, this squash is sure to be a hit at your next party or gathering. So next time you are looking for a healthy and tasty drink, give this recipe a try. You won't be disappointed!

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