Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add squash; cook 10 min. or until lightly browned, stirring frequently.
Add water, sugar and crushed pepper; stir. Bring to boil; simmer on medium-low heat 15 min. or until liquid is evaporated and squash is tender, stirring occasionally. Stir in remaining dressing. Cool slightly.
Toss lettuce with squash mixture and all remaining ingredients just before serving.
Substitute green grapes for the red grapes and/or chopped toasted PLANTERS Slivered Almonds for the peanuts.
How to Select and Prepare Butternut Squash
Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.
For added heat, increase crushed red pepper to 1/2 tsp.
Enjoy our contemporary twist on a traditional vegetable. As a bonus, the squash contains vitamin C and is an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-3/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.