Rainbow Vegetable Skillet

Name: Rainbow Vegetable Skillet
Ingredients: 1 medium butternut squash (about 2 pounds); 1/4 cup reduced-fat butter, melted; 2 tablespoons brown sugar; 1 tablespoon chili powder; 1 tablespoon minced fresh cilantro; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon ground cinnamon; 1 medium green pepper, cut into 1-inch pieces; 1 medium sweet yellow pepper, cut into 1-inch pieces; 1 medium red onion, cut into wedges; 1 tablespoon olive oil; 2 cups grape tomatoes

13 ingredients

3 steps

Ingredients

1 medium butternut squash (about 2 pounds)
1/4 cup reduced-fat butter, melted
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 tablespoon olive oil
2 cups grape tomatoes

Directions

1

Cut squash in half; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. water. Microwave, uncovered, on high for 10-12 minutes or until almost tender.
2

Meanwhile, in a small bowl, combine the butter, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to handle, peel and discard rind. Cut flesh into 1/2-in. pieces.
3

In a large skillet, saute peppers and onion in oil until tender. Add tomatoes and squash; heat through. Transfer to a large bowl; add butter mixture and toss to coat.