Patty Pan Squash and Orange

Why did I mix squash and orange. Because I had both around and didn't know what else to do with them. It sounded like a good idea. It was - they are quite tasty.Quite a surprise, really.

INGREDIENTS
1    medium orange, peeled and sectioned
4-5 patty pan or summer squash
1/4 cup dry white table wine
1    tablespoon aged balsamic vinegar
1    teaspoon granulated brown sugar
1    tablespoon butter or butter substitute

METHOD
Cut the orange sections into several pieces each and place into a small bowl. Mash the orange sections and strain, reserving both the liquid and pulp. Cut the squash into 1/8 slices or smaller and steam them for 5 to 6 minutes until crisp tender. Transfer to a bowl and add the orange pulp, stirring t in. Cover to retain the heat.

Place the orange juice, white wine, and balsamic vinegar into a small sauce pan and bring to a boil. Continue to boil until the liquid has been reduced to half, 10 to 12 minutes. Add the brown sugar and butter and stir until the butter is completely melted. Remove from the heat and drizzle over the squash before serving. If any sauce is left over, serve it alongside the squash. Will serve 2 to 3 people.