Rainbow Vegetable Skillet |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Even my kids eat their veggies when I serve this nicely spiced skillet. It's pretty and absolutely scrumptious. Sometimes, I turn it into a main dish by stirring in cubes of cooked chicken. âJennifer Schmidt, Dickens, Texas 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 pulp 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. Yield: 9 servings.
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