Squash and Mushroom Saute

• 3/4 cup oil
• 1-1/2 gal. butternut squash, peeled, cut into 3/4-inch pieces
• 1-1/2 pt. yellow onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 gal. broccoli florets
• 1 gal. shiitake mushrooms, stems removed, caps thinly sliced
• 1-1/2 qt. chicken stock
• 1-1/2 qt. Kraft Zesty Italian Dressing, divided
• 1-1/2 qt. Kraft Shredded Parmesan, divided

1. Heat oil in large skillet on medium-high heat.
2. Add squash; saute 7 min.
3. or until browned and crisp-tender.
4. Add onions; saute an additional 2 min.
5. Add broccoli, mushrooms, stock and 3 cups of the dressing (or 1/2 cup of the dressing for trial recipe); stir until well blended.
6. Reduce heat to medium-low; cover.
7. Simmer 3 min.
8. or until vegetables are tender.
9. Uncover.
10. Stir in 3 cups of the cheese (or 1/2 cup of the cheese for trial recipe) and the remaining 3 cups dressing (or remaining 1/2 cup dressing for trial recipe).
11. Remove from heat.
12. Sprinkle with the remaining 3 cups cheese (or remaining 1/2 cup cheese for trial recipe) just before serving.

oil, butternut squash, yellow onions, broccoli florets, shiitake mushrooms, chicken stock, italian dressing, parmesan

Taken from www.kraftrecipes.com/recipes/squash-mushroom-saute-93958.aspx (may not work)