Pan-Roasted Butternut Squash

Name: Pan-Roasted Butternut Squash
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

7 ingredients

8 steps

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

Directions

1

Bring squash, water, butter, thyme and pepper just to boil in large skillet on medium-high heat; cover.
2

Simmer on medium heat 5 to 6 min.
3

or until squash is crisp-tender.
4

Uncover skillet; cook squash on high heat 4 to 6 min.
5

or until squash is lightly browned and liquid is cooked off.
6

Remove from heat.
7

Add dressing; stir to evenly coat squash.
8

Sprinkle with cheese.