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

      ½ tsp Hy-Vee salt

      ½ 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.

    • component-story-more_media_horiz-v1-01