Make Butternut Squash Beef Stew:
COOK bacon in large saucepan on medium heat 5 min. or until crisp; drain.
ADD dressing to saucepan. Sprinkle meat with flour; add to saucepan. Cook on medium heat until evenly browned, stirring occasionally. Add broth and tomatoes; bring to boil, stirring occasionally. Cover; simmer on low heat 1 hour. Add squash; cook, covered, 20 min. Add broccoli; cook 10 min. or until meat and squash are tender.
STIR in bacon just before serving.
Kraft Kitchen Tips:
Special Extra: For a touch of heat, add 1/2 tsp. each crushed red pepper and ground black pepper to saucepan with the squash.
Selecting and Preparing Butternut Squash: Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.
Total fat: 11 g
Saturated fat: 3.5 g
Cholesterol: 55 mg
Sodium: 510 mg
Carbohydrate: 16 g
Dietary fiber: 3 g
Sugars: 6 g
Protein: 22 g
Vitamin A: 170 %DV
Vitamin C: 40 %DV