Assorted vegetables topped with Muenster
cheese and crushed crackers make a hearty Midwest side dish.
3 cups peeled 1-inch cubes butternut squash
3 tablespoons olive oil
4 cups broccoli florets
2 cups 2-inch strips red pepper
1 cup sliced red onion
1/3 cup light balsamic vinaigrette dressing
1/2 cup shredded Muenster cheese
1/3 cup crushed buttery crackers
Place squash in medium saucepan and cover
with water. Bring to boil. Cook 3 to 4 minutes or until just
tender. Drain squash; set aside.
Meanwhile, heat oil in a large skillet
on medium-high. Add broccoli, peppers and onion. Cook and stir
vegetables for 10 to 12 minutes or until they are crisp-tender.
Add squash, vinaigrette; heat through.
Place vegetables in a shallow serving
bowl. Sprinkle shredded cheese over the vegetables. Microwave
on HIGH for 1 to 2 minutes or until cheese melts. Sprinkle top
with crushed crackers.
Makes 8 servings.
Recipe and photograph provided courtesy
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