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Categories:
oil butternut squash yellow onions broccoli florets shiitake mushrooms chicken stock Italian dressing Parmesan
Viewed: 12 - Published at: 8 years agoIngredients
- 3/4 cup oil
- 1-1/2 gal. butternut squash, peeled, cut into 3/4-inch pieces
- 1-1/2 pt. yellow onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
- 1-1/2 gal. broccoli florets
- 1 gal. shiitake mushrooms, stems removed, caps thinly sliced
- 1-1/2 qt. chicken stock
- 1-1/2 qt. Kraft Zesty Italian Dressing, divided
- 1-1/2 qt. Kraft Shredded Parmesan, divided
Method
- Heat oil in large skillet on medium-high heat.
- Add squash; saute 7 min.
- or until browned and crisp-tender.
- Add onions; saute 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.
