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Butternut Squash Parmesan

  • 6servings
  • 55minutes
  • 110calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 butternut squash (2 lb./900 g), peeled, seeded and cut into 1-inch chunks

  2. 4 tsp. olive oil , divided

  3. 1 onion , cut into 1-inch chunks

  4. 1/4 tsp. pepper

  5. 1/2 cup 25%-less-sodium chicken broth

  6. 1/4 cup plus 1 Tbsp. Kraft 100% Parmesan Light Grated Cheese , divided

Instructions Jump to Ingredients ↑

  1. HEAT oven to 425ºF.

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

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

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

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