1 butternut squash (1-1/2 lb.), peeled, seeded and cut into ¾-inch cubes
1 Tbsp. butter
½ tsp. dried thyme leaves, crushed
⅛ tsp. pepper
2 Tbsp. KRAFT Grated Parmesan Cheese
¼ cup KRAFT Lite Balsamic Parmesan Asiago Vinaigrette Dressing
¼ cup water
Instructions
Bring the squash, butter, thyme, pepper and water just to boil in a large skillet on medium-high heat; cover.
Simmer on medium heat for about 5-6 minutes, or until the squash is crisp-tender.
Uncover the skillet; cook the squash on high heat for about 4-6 minutes, or until the squash is lightly browned and the liquid is cooked off. Remove from the heat.
Add the dressing; stir to evenly coat the squash. Sprinkle with cheese.
Nutrition Information
Calories: 80 Fat: 3 g Saturated fat: 2 g Carbohydrates: 13 g Sugar: 5 g Sodium: 240 mg Fiber: 2 g Protein: 2 g Cholesterol: 10 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/panroasted-butternut-squash-2-ww-points-1-ww-point/