Ingredients:
3 cups peeled, 1-inch cubes butternut squash
3 tbsps. olive oil
4 cups broccoli florets
2 cups, 2-inch strips red pepper
1 cup sliced red onion
⅓ cup light balsamic vinaigrette dressing
½ cup shredded Muenster cheese
⅓ cup crushed crackers
Directions:
Place squash in medium saucepan and cover with water. Bring to boil. Cook 3 to 4 minutes or until just tender. Drain squash; set aside.
Meanwhile, heat oil in a large skillet on medium-high. Add broccoli, peppers and onion. Cook and stir vegetables for 10 to 12 minutes or until they are crisp-tender. Add squash, vinaigrette; heat through.
Place vegetables in a shallow serving bowl. Sprinkle shredded cheese over the vegetables. Microwave on high for 1 to 2 minutes or until cheese melts. Optional: Sprinkle top with (gluten-free) crushed crackers.
3 cups peeled, 1-inch cubes butternut squash
3 tbsps. olive oil
4 cups broccoli florets
2 cups, 2-inch strips red pepper
1 cup sliced red onion
⅓ cup light balsamic vinaigrette dressing
½ cup shredded Muenster cheese
⅓ cup crushed crackers
Directions:
Place squash in medium saucepan and cover with water. Bring to boil. Cook 3 to 4 minutes or until just tender. Drain squash; set aside.
Meanwhile, heat oil in a large skillet on medium-high. Add broccoli, peppers and onion. Cook and stir vegetables for 10 to 12 minutes or until they are crisp-tender. Add squash, vinaigrette; heat through.
Place vegetables in a shallow serving bowl. Sprinkle shredded cheese over the vegetables. Microwave on high for 1 to 2 minutes or until cheese melts. Optional: Sprinkle top with (gluten-free) crushed crackers.
