Squash-Butternut-Parmesan

By ernie70

Ingredients

• 1 Butternut squash (2 lb./900 g), peeled, seeded and cut into 1-inch chunks
• 4 tsp. Olive oil, divided
• 1 Onion, cut into 1-inch chunks
• 1/4 tsp. Pepper
• 1/2 cup 25%-less-sodium chicken broth 1/4 cup plus 1 Tbsp.
• Kraft 100% Parmesan Light Grated Cheese, divided

Preparation

Step 1

HEAT oven to 425ºF.
TOSS squash with 2 tsp. oil in 15x10x3/4-inch pan; spread evenly onto bottom of pan. Bake 20 min.
ADD onions, pepper and remaining oil; toss to coat. Spread to form even layer in pan. Bake 20 min. or until vegetables are tender.
DRIZZLE with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining Parmesan