Roasted Squash and Mixed Greens Salad

• 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1 butternut squash (2 lb./900 g), peeled, cut into 1-inch pieces
• 2 cups water
• 1 Tbsp. brown sugar
• 1/4 tsp. crushed red pepper
• 1 pkg. (142 g) spring lettuce mix
• 2 cups seedless red grapes, cut in half Safeway 1 lb For $3.99 thru 02/09
• 1/2 cup dry roasted peanuts

1. Heat 2 Tbsp.
2. dressing in large skillet on medium-high heat.
3. Add squash; cook 10 min.
4. or until lightly browned, stirring frequently.
5. Add water, sugar and crushed pepper; stir.
6. Bring to boil; simmer on medium-low heat 15 min.
7. or until liquid is evaporated and squash is tender, stirring occasionally.
8. Stir in remaining dressing.
9. Cool slightly.
10. Toss lettuce with squash mixture and all remaining ingredients just before serving.

olive oil, butternut, water, brown sugar, red pepper, spring lettuce mix, red grapes, peanuts

Taken from www.kraftrecipes.com/recipes/roasted-squash-mixed-greens-salad-171412.aspx (may not work)