Show Subscription Form




Rainbow Vegetable Skillet Recipe
Rainbow Vegetable Skillet Recipe photo by Taste of Home

Rainbow Vegetable Skillet Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings

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

Nutritional 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.

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.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter in a 1,100-watt microwave.
Originally published as Rainbow Vegetable Skillet in Country Woman October/November 2008, p36

Nutritional 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.

Reviews for Rainbow Vegetable Skillet

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 25, 2009

I needed to cook the squash a little longer until it was almost tender; otherwise I made it like the recipe. Attractive and tasty!

MY REVIEW
Reviewed Oct. 18, 2009

i just tried this recipe and everyone loved it. I don't like cilantro so i added parsley instead. Great recipe!!!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT