Here’s a skillet side dish to free up the oven when preparing holiday meals. It’s pretty and absolutely scrumptious. Sometimes I turn it into a weeknight entree by stirring in pieces of cooked chicken.
—JENNIFER SCHMIDT DICKENS, TX
START TO FINISH: 30 MIN. • MAKES: 9 SERVINGS
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.
NOTE This recipe was tested with Land O’Lakes light stick butter.