Butternut Squash Parmesan

• 1 butternut squash (2 lb.), peeled, seeded and cut into 1-inch chunks
• 4 tsp. olive oil, divided
• 1 onion, cut into 1-inch chunks
• 1/4 tsp. pepper
• 1/2 cup fat-free reduced-sodium chicken broth
• 1/4 cup plus 1 Tbsp. KRAFT Grated Parmesan Cheese, divided

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

butternut, olive oil, onion, pepper, chicken broth, parmesan cheese

Taken from www.kraftrecipes.com/recipes/butternut-squash-parmesan-118967.aspx (may not work)