Butternut Squash Parmesan

Ingredients

• 2 lb butternut squash peeled seeded cut into 1-inch chunks
• 0.5 cup chicken broth fat-free reduced-sodium
• 4 tsp olive oil divided
• 1  onion cut into 1-inch chunks
• 0.3 cup parmesan cheese divided grated kraft
• 0.3 tsp pepper 

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 425F.
2. Toss squash with 2 tsp. oil in 15x10x1-inch pan; spread evenly onto bottom of pan.
3. Bake 20 min.
4. Add onions, pepper and remaining oil; toss to coat.
5. Spread to form even layer in pan.
6. Bake 20 min. or until vegetables are tender.
7. Drizzle with broth; mix lightly.
8. Sprinkle with 1/4 cup Parmesan; toss to coat.
9. Transfer to serving bowl; sprinkle with remaining Parmesan.