Rainbow Vegetable Skillet

Ingredients

• 2 tablespoons brown sugar 
• 2 tablespoons brown sugar 
• 0.3 cup butter melted reduced-fat
• 2 pounds butternut squash 
• 1 tablespoon chili powder 
• 1 tablespoon cilantro leaves fresh minced
• 2 cups grape tomatoes 
• 1 medium bell pepper green cut into 1-inch pieces
• 0.3 teaspoon ground cinnamon 
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper 
• 1 medium onion red cut into wedges
• 1 teaspoon salt 
• 1 medium bell pepper sweet yellow cut into 1-inch pieces

Equipment

• bowl
• frying pan
• microwave

Directions

1. Cut squash in half; discard seeds.
2. Place cut side down in a microwave-safe dish; add 1/2 in. water. Microwave, uncovered, on high for 10-12 minutes or until almost tender.
3. Meanwhile, in a small bowl, combine the butter, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to handle, peel and discard rind.
4. Cut pulp into 1/2-in. pieces.
5. In a large skillet, saute peppers and onion in oil until tender.
6. Add tomatoes and squash; heat through.
7. Transfer to a large bowl; add butter mixture and toss to coat.