All Recipes

Pan-Roasted Butternut Squash

Prep

30-60 mins

Total

35 MIN

Servings

6 Servings

Ingredients

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

Grated Parmesan Cheese

Instructions

Step 1

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.

Step 2

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.

Step 3

Add dressing; stir to evenly coat squash. Sprinkle with cheese.

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