Roasted Butternut Squash with Onions and Red Peppers

Roasted Butternut Squash with Onion and Red Pepper

Serves 6

All you need:

2 medium butternut squash, peeled, seeded and cut into 1-1/2-inch cubes, about 6 cups

1 red bell pepper, seeded and chopped

1 red onion, cut into 8 wedges

2 tbsp Grand Selections olive oil

1 tbsp Grand Selections balsamic vinegar

1 tsp dried herbs de Provence

1/2 tsp Hy-Vee salt

1/2 tsp Hy-Vee black pepper

All you do:

  • Preheat over to 425 degrees
  • Place squash, red bell pepper and onion in a roasting pan sprayed with non-stick cooking spray
  • In a small bowl, combine oil, vinegar, herbes de Provence, salt and pepper. Pour over squash mixture; toss to coat
  • Bake for 45 minutes or until tender and lightly browned, stirring occasionally.
  • Trending