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Rainbow Vegetable Skillet

Rainbow Vegetable Skillet
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. —Jennifer Schmidt, Dickens, Texas
9 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • 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.
  • In a large skillet, saute peppers and onion in oil until tender. Add
  • tomatoes and squash; heat through. Transfer to a large bowl; add
© Taste of Home 2012

2 of 2

Rainbow Vegetable Skillet (continued)

Directions (continued)

  • butter mixture and toss to coat. Yield: 9 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter in a 1,100-watt microwave.
Nutrition Facts: 3/4 cup equals 106 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 322 mg sodium, 18 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
© Taste of Home 2012