All Recipes

Pan-Roasted Butternut Squash

Prep

30-60 mins

Total

35 MIN

Servings

6 Servings

Smell the tastiness of roasted butternut squash before it gets to your plate! Vinaigrette and Parmesan give Pan-Roasted Butternut Squash its unique flavor.

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

  1. 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.

  2. 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.

  3. Step 3

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

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