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Side Dish

Butternut Squash Parmesan

Butternut Squash Parmesan recipe
photo by:kraft
loved it, easy and a family favorite, my wife buys squash just so I'll make this!
posted by
on 3/20/2013
15 min
55 min
6 servings, 3/4 cup (175 mL) each
Magazine Acquisition

What You Need

 butternut squash (2 lb./900 g), peeled, seeded and cut into 1-inch chunks
tsp.  olive oil, divided
 onion, cut into 1-inch chunks
tsp.  pepper
cup  25%-less-sodium chicken broth
cup   plus 1 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided

Make It

HEAT oven to 425ºF.

TOSS squash with 2 tsp. oil on rimmed baking sheet; spread to form even layer on baking sheet. Bake 20 min.

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

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

Kraft Kitchens Tips

How to Select and Prepare Butternut Squash
Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb. (900 g to 1.4 kg), this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavour. To prepare, cut off both ends and peel from squash, then cut squash lengthwise in half. Scoop out and discard the seeds and stringy fibres. Cut squash into cubes as directed. If desired, squash can be cut up in advance; store in tightly covered container in refrigerator up to 24 hours before using as directed.
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