Butternut Squash Parmesan

Ingredients

• 1  butternut squash peeled seeded cut into 1-inch chunks (2 lb./900 g)
• 0.5 cup 5%-less-sodium chicken broth 
• 4 tsp olive oil divided
• 1  onion cut into 1-inch chunks
• 0.3 cup parmesan cheese light 100% divided grated kraft
• 0.3 tsp pepper 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Heat oven to 425F.
2. Toss squash with 2 tsp. oil on rimmed baking sheet; spread to form even layer on baking sheet.
3. Bake 20 min.
4. Add onions, pepper and remaining oil; toss to coat.
5. Spread to form even layer.
6. Bake 20 min. or until vegetables are tender.
7. Drizzle with broth; mix lightly.
8. Sprinkle with 1/4 cup cheese; toss to coat.
9. Transfer to bowl; sprinkle with remaining cheese.