Ingredients Jump to Instructions ↓

  1. 3 cups peeled 1-inch cubes butternut squash

  2. 3 tablespoons olive oil

  3. 4 cups broccoli florets

  4. 2 cups 2-inch strips red pepper

  5. 1 cup sliced red onion

  6. 1/3 cup light balsamic vinaigrette dressing

  7. 1/2 cup shredded Muenster cheese

  8. 1/3 cup crushed buttery crackers

Instructions Jump to Ingredients ↑

  1. Place squash in medium saucepan and cover with water. Bring to boil. Cook 3 to 4 minutes or until just tender. Drain squash; set aside.

  2. Meanwhile, heat oil in a large skillet on medium-high. Add broccoli, peppers and onion. Cook and stir vegetables for 10 to 12 minutes or until they are crisp-tender. Add squash, vinaigrette; heat through.

  3. Place vegetables in a shallow serving bowl. Sprinkle shredded cheese over the vegetables. Microwave on HIGH for 1 to 2 minutes or until cheese melts. Sprinkle top with crushed crackers.


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