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Rainbow Vegetable Skillet

Even my kids eat their veggies when I serve this nicely spiced skillet. It's pretty and absolutely scrumptious. Sometimes, I turn it into a main dish by stirring in cubes of cooked chicken. —Jennifer Schmidt, Dickens, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    9 servings


  • 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


  • 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.
  • 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.
  • 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.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts
3/4 cup: 106 calories, 5g fat (2g saturated fat), 7mg cholesterol, 322mg sodium, 18g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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