Roasted Butternut Squash Combo

Crisp, colorful red bell pepper pairs well with tender chunks of butternut squash in a one-dish vegetable casserole.

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Servings 8

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ingredients 7
Prep Time 15 min
Total Time 45 min

Ingredients

1: medium butternut squash, peeled, seeded and cut into 1-inch chunks (about 4 cups)

1: medium red or green bell pepper, cut into 16 pieces

2: tablespoons olive or vegetable oil

1/2: teaspoon seasoned salt

1/2: teaspoon dried basil leaves

1/4: teaspoon coarse ground black pepper

1/4: teaspoon garlic powder

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Directions

1 Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix all ingredients until squash and bell pepper are coated. Spread in pan.
2 Roast uncovered 25 to 30 minutes, stirring once, until squash is tender.