Roasted Butternut Squash Combo

Roasted Butternut Squash Combo

Crisp, colorful red bell pepper pairs well with tender chunks of butternut squash in a one-dish vegetable casserole.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

8

servings

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.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Butternut is the variety of squash that is shaped like a peanut. It’s a great source of vitamins A and C.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 90mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 0g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.