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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  • prep time 15 min
  • total time 45 min
  • ingredients 7
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Butternut is the variety of squash that is shaped like a peanut. It’s a great source of vitamins A and C.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
90mg
90%;
Total Carbohydrate
7g
7%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
30%;
Calcium
2%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.