Name: Roasted Butternut Squash Combo
Prep time: 15 min
Total time: 45 min
Yield: 1
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

Roasted Butternut Squash Combo

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Prep Time:
15 minutes

Total Time:
45 minutes

Vibrant red bell pepper and tender butternut squash combine beautifully in a delightful veggie casserole.

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

Instructions:

Preheat oven to 425°F and grease a 13x9-inch pan with cooking spray. In a large bowl, toss all ingredients together until the squash and bell pepper are evenly coated. Transfer the mixture to the prepared pan.
Roast uncovered for 25-30 minutes, stirring halfway through, until the squash is tender.

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