Ingredients
1 medium butternut squash (about 2 pounds)1/4 cup reduced-fat butter, melted2 tablespoons brown sugar1 tablespoon chili powder1 tablespoon minced fresh cilantro1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground cinnamon1 medium green pepper, cut into 1-inch pieces1 medium sweet yellow pepper, cut into 1-inch pieces1 medium red onion, cut into wedges1 tablespoon olive oil2 cups grape tomatoes
Preparation
Cut squash in half; discard seeds. 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.
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. Cut flesh into 1/2-in. pieces.
In a large skillet, saute peppers and onion in oil until tender. Add tomatoes and squash; heat through. Transfer to a large bowl; add butter mixture and toss to coat.
