PAN-ROASTED BUTTERNUT SQUASH

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.

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 :