Name: Rainbow Vegetable Skillet
Prep time: 20 min
Cook time: 20 min
Yield: 9
Ingredients: 1 medium butternut squash (about 2 pounds) -; 1/4 cup reduced-fat stick margarine, 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rainbow Vegetable Skillet

1. 1 medium butternut squash (about 2 pounds) -

2. 1/4 cup reduced-fat stick margarine, melted -

3. 2 tablespoons brown sugar -

4. 1 tablespoon chili powder -

5. 1 tablespoon minced fresh cilantro -

6. 1 teaspoon salt -

7. 1/2 teaspoon pepper -

8. 1/4 teaspoon ground cinnamon -

9. 1 medium green pepper, cut into 1-inch pieces -

10. 1 medium sweet yellow pepper, cut into 1-inch pieces -

11. 1 medium red onion, cut into wedges -

12. 1 tablespoon olive oil -

13. 2 cups grape tomatoes -

How to cook deliciously - Rainbow Vegetable Skillet

1. Stage

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. Stage

Meanwhile, in a small bowl, combine margarine, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to handle, peel and discard rind. Cut flesh into 1/2-in. pieces.

3. Stage

In a large skillet, saute peppers and onion in oil until tender. Add tomatoes and squash; heat through. Transfer to a large bowl; add margarine mixture and toss to coat.