Recipe
Side Dish
Roasted Butternut Squash with Onion and Red Pepper
Primary Media
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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%