Rainbow Vegetable Skillet Recipe

4.5 5 6
Rainbow Vegetable Skillet Recipe
Rainbow Vegetable Skillet Recipe photo by Taste of Home
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Rainbow Vegetable Skillet Recipe

Read Reviews
4.5 5 6
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
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/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 flesh 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 butter mixture and toss to coat. Yield: 9 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Rainbow Vegetable Skillet in Country Woman October/November 2008, p36

Nutritional Facts

3/4 cup: 106 calories, 5g fat (2g saturated fat), 7mg cholesterol, 322mg sodium, 18g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 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
  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 flesh 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.
Originally published as Rainbow Vegetable Skillet in Country Woman October/November 2008, p36

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MY REVIEW
NH-rescue User ID: 4255840 243812
Reviewed Feb. 14, 2016

"Colorful and tasty! I steamed the squash on the stovetop and it was thoroughly cooked. I also used some stir-in paste cilantro instead of fresh, but it didn't make a difference.

Next time I might try adding some chicken or pork for a main dish."

MY REVIEW
TeresaWitt User ID: 4117537 229823
Reviewed Jul. 19, 2015

"This was way too sweet, which gave it an unusual taste."

MY REVIEW
LSL15 User ID: 5783358 227564
Reviewed Jun. 7, 2015

"EXCELLENT RECIPE!!

My family is very hard to please, and they just loved this dish!! Definitely going to serve this at special summer dinners!"

MY REVIEW
joedebfry User ID: 265172 87548
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
alex79 User ID: 4488296 173017
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!!!"

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