Roasted Butternut Squash Combo

 

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

• 1 Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix all ingredients until squash and bell pepper are coated. Spread in pan.
• 2 Roast uncovered 25 to 30 minutes, stirring once, until squash is tender.