Rainbow Skillet

Next to my Butternut Squash Soup, Rainbow Skillet is my favorite recipe to use some butternut squash from our garden.  It's a very easy and very yummy dish.  I made some modifications to this recipe from Taste of Home (seriously, how awesome are their recipes?!).  Here's my version:

1 medium butternut squash, peeled and chunked

1/4 cup melted butter

2 Tablespoons Splenda

1 Tablespoon chili powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cinnamon

2 bell peppers, diced into large chunks

1 medium onion, diced into large chunks

2 cups grape or cherry tomatoes

Place butternut squash chunks in large bowl.  Fill bowl with water and place in microwave.  Microwave squash until it is tender (about 12 minutes).  Meanwhile, saute peppers and onions in Dutch oven.  Add squash when it's finished in microwave.  Combine in small bowl melted butter, chili powder, salt, pepper and cinnamon and add to Dutch oven.  Heat through and add in tomatoes before serving.  Makes 4 to 6 servings.