Roasted Butternut Squash Combo

Name: Roasted Butternut Squash Combo
Prep time: 15 min
Total time: 45 min
Yield: 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 canola oil; 1/2 teaspoon seasoned salt; 1/2 teaspoon dried basil leaves; 1/4 teaspoon garlic powder; 1/4 teaspoon coarse ground black pepper

Save Recipe

Prep 15 min
Total 45 min
Ingredients 7
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Qué Rica Vida Cocina

Updated Feb 24, 2010

Save
Share
Keep Screen On

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 canola oil
1/2 teaspoon seasoned salt
1/2 teaspoon dried basil leaves
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper

Directions

1

Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix ingredients until squash and bell pepper are coated. Spread in pan.
2

Roast uncovered 25 to 30 minutes, stirring once, until squash is tender.