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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


      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.

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