Crisp, colorful red bell pepper pairs well with tender chunks of butternut squash in a one-dish vegetable casserole.
medium butternut squash, peeled, seeded and cut into 1-inch chunks (about 4 cups)
medium red or green bell pepper, cut into 16 pieces
tablespoons olive or vegetable oil
teaspoon seasoned salt
teaspoon dried basil leaves
teaspoon coarse ground black pepper
teaspoon garlic powder
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.
Roast uncovered 25 to 30 minutes, stirring once, until squash is tender.
Butternut is the variety of squash that is shaped like a peanut. It’s a great source of vitamins A and C.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.