Smell the tastiness of roasted butternut squash before it gets to your plate! Vinaigrette and Parmesan give Pan-Roasted Butternut Squash its unique flavor.
What You Need
Original recipe yields 6 servings
1 butternut squash (1-1/2 lb.), peeled, seeded and cut into 3/4-inch cubes
1/4 cup water
1 Tbsp. butter
1/2 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
1/4 cup KRAFT Lite Balsamic Parmesan Asiago Vinaigrette Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Bring squash, water, butter, thyme and pepper just to boil in large skillet on medium-high heat; cover. Simmer on medium heat 5 to 6 min. or until squash is crisp-tender.
Uncover skillet; cook squash on high heat 4 to 6 min. or until squash is lightly browned and liquid is cooked off. Remove from heat.
Add dressing; stir to evenly coat squash. Sprinkle with cheese.
How to Select and Prepare Butternut Squash
Butternut squash has a smooth beige skin and a 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. Squash can be cut up in advance and stored in a tightly covered container in the refrigerator for up to 24 hours before being used as desired.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup 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.