Orange Juice Recipe

By Tasting Table Staff

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Recipe adapted from Steven Satterfield, Miller Union, Atlanta, GA

Orange Juice

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Butternut squash adds a creaminess to this "orange" juice from Steven Satterfield, the chef at Miller Union in Atlanta.

Prep Time
5
minutes
Cook Time
5
minutes
servings
1
cups
Total time: 10 minutes

Ingredients

  • 1 small butternut squash or sweet pumpkin (about 1½ pounds), peeled
  • 5 ounces sunchoke
  • 1 to 2 ounces (about a 3-inch piece) ginger
  • ½ ounce turmeric
  • Juice of 1 lemon

Directions

  1. Cut the squash (or pumpkin) and sunchoke into large pieces and pass them, along with the ginger and turmeric through a juicer. Squeeze the lemon into the juice mixture. Strain to remove seeds or fibers. Serve.

Nutrition

Calories per Serving 232
Total Fat 0.8 g
Saturated Fat 0.2 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 58.2 g
Dietary Fiber 10.1 g
Total Sugars 14.7 g
Sodium 19.8 mg
Protein 5.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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