PAN-ROASTED BUTTERNUT SQUASH

Pan-Roasted Butternut Squash image

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

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

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. KRAFT Grated Parmesan Cheese

Steps:

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.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g