Roasted Butternut Squash with Onion and Red Pepper
Need a veggie-packed side for dinner? Roast squash, red bell pepper, and onion coated in an herb-flavored rub, and enjoy!
Servings and Ingredients
|2 small butternut squash, peeled, seeded and cut into 1-1/2-inch cubes, about 6 cups|
|1 medium red bell pepper, seeded and chopped|
|1 red 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|
- Preheat oven 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.
140 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 25g
- Protein: 2g
Vitamin A 410%
Vitamin C 110%