Pan-Roasted Butternut Squash

INGREDIENTS

butternut squash (1-1/2 lb.), peeled, seeded and cut into 3/4-inch cubes

1/4 cup

water

1 tbsp

butter

1/2 tsp

dried thyme leaves, crushed

1/8 tsp

pepper

1/4 cup

KRAFT Lite Balsamic Parmesan Asiago Vinaigrette Dressing

2 tbsp

KRAFT Grated Parmesan Cheese