Roasted Butternut Squash with Onion and Red Pepper

Recipe

Side Dish
Roasted Butternut Squash with Onion and Red Pepper

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3.19 out of 5 stars
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21 ratings

Recipe Data

6
Servings

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
2small butternut squash, peeled, seeded and cut into 1-1/2-inch cubes, about 6 cups
1medium red bell pepper, seeded and chopped
1red onion, cut into 8 wedges
2 tbsp.Hy-Vee Select olive oil
1 tbsp.Hy-Vee Select balsamic vinegar
1 tsp.dried herbes de Provence
½ tsp.Hy-Vee salt
½ tsp.Hy-Vee black pepper

Directions

  1. Preheat oven to 425 degrees.
  2. Place squash, red bell pepper and onion in a roasting pan sprayed with non-stick cooking spray.
  3. In a small bowl, combine oil, vinegar, herbes de Provence, salt and pepper. Pour over squash mixture; toss to coat.
  4. Bake for 45 minutes or until tender and lightly browned, stirring occasionally.

Nutrition facts

Servings

140 Calories per serving

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbohydrates: 25g
  • Protein: 2g

Daily Values

0%
Vitamin A 410%
0%
Vitamin C 110%
0%
Iron 8%
0%
Calcium 10%