72
      Sunday
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      Monday
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      Tuesday
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      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.