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RECIPES

Squash and Mushroom Saute

servings
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Ingredients

2 cups Oil
1 qt. Butternut squash, peeled, cut into 3/4-inch pieces
1/2 cups Yellow onions, chopped
3 qt. Broccoli florets
2-1/2 qt. Shiitake mushrooms, stems removed, caps thinly sliced
1 qt. Chicken stock
1 qt. Kraft Shredded Parmesan, divided

Instructions

Preparation Steps
  • Heat
    Oil in large skillet on medium-high heat. Add squash; sauté 7 min. or until browned and crisp-tender. Add onions; sauté an additional 2 min.
  • Add
    Broccoli, mushrooms, stock and 3 cups of the dressing (or 1/2 cup of the dressing for trial recipe); stir until well blended. Reduce heat to medium-low; cover. Simmer 3 min. or until vegetables are tender. Uncover.
  • 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). Remove from heat. Sprinkle with the remaining 3 cups cheese (or remaining 1/2 cup cheese for trial recipe) just before serving.
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