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Main dishes

Butternut Squash Parmesan

Butternut Squash Parmesan recipe
photo by:kraft
A butternut squash tossed with olive oil. Some onions, broth and pepper. A spell in the oven and a sprinkle of Parmesan. A simple yet oh-so-good dish.
time
prep:
15 min
total:
55 min
servings
total:
6 servings
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What You Need

1
 butternut squash (2 lb.), peeled, seeded and cut into 1-inch chunks
4
tsp.  olive oil, divided
1
 onion, cut into 1-inch chunks
1/4
tsp.  pepper
1/2
cup  chicken broth
1/4
cup  plus 1 Tbsp. KRAFT Grated Parmesan Cheese, divided

Make It

HEAT oven to 425ºF.

TOSS squash with 2 tsp. oil in 15x10x1-inch pan; spread evenly onto bottom of pan. Bake 20 min.

ADD onions, pepper and remaining oil; toss to coat. Spread to form even layer in pan. Bake 20 min. or until vegetables are tender.

DRIZZLE with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining Parmesan.

Kraft Kitchens Tips

Selecting and Preparing Butternut Squash
Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.
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