Rainbow Vegetable Skillet

• 1 medium butternut squash (about 2 pounds)
• 1/4 cup reduced-fat butter, melted
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 tablespoon minced fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 medium green pepper, cut into 1-inch pieces
• 1 medium sweet yellow pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1 tablespoon olive oil
• 2 cups grape tomatoes

1. 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.
2. 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.
3. 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.

butternut squash, butter, brown sugar, chili powder, fresh cilantro, salt, pepper, ground cinnamon, green pepper, sweet yellow pepper, red onion, olive oil, grape tomatoes

Taken from www.tasteofhome.com/recipes/rainbow-vegetable-skillet/ (may not work)