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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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