Roasted Butternut Squash Combo

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

  • 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
  • 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.
  • 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.
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