A quick toss in vinaigrette and a sprinkle of Parmesan helps give this Pan-Roasted Butternut Squash its distinctive flavor.

Both high in vitamin A and a good source of vitamin C, this delicately seasoned butternut squash side makes the perfect accompaniment to your favorite cooked lean meat.


Yield :

points: 1
points plus: 2
Servings: 6 (1/2 cup each)

Ingredients :

  • 1 butternut squash (1-1/2 lb.), peeled, seeded and cut into ¾-inch cubes
  • 1 Tbsp. butter
  • ½ tsp. dried thyme leaves, crushed
  • ⅛ tsp. pepper
  • 2 Tbsp. KRAFT Grated Parmesan Cheese
  • ¼ cup KRAFT Lite Balsamic Parmesan Asiago Vinaigrette Dressing
  • ¼ cup water

Preparation :

  1. Bring the squash, butter, thyme, pepper and water just to boil in a large skillet on medium-high heat; cover.
  2. Simmer on medium heat for about 5-6 minutes, or until the squash is crisp-tender.
  3. Uncover the skillet; cook the squash on high heat for about 4-6 minutes, or until the squash is lightly browned and the liquid is cooked off. Remove from the heat.
  4. Add the dressing; stir to evenly coat the squash. Sprinkle with cheese.

Nutritional Info :

Calories: 80 Fat: 3 g Saturated fat: 2 g Carbohydrates: 13 g Sugar: 5 g Sodium: 240 mg Fiber: 2 gProtein: 2 g Cholesterol: 10 mg

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