Butternut Squash Parmesan

By franny-2

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.