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

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Prep 15 min
Total 45 min
Ingredients 7
Servings 8

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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.

Expert Tips

tip 1
Butternut is the variety of squash shaped like a peanut and is a great source of vitamins A and C.

Nutrition Information

60 Calories, 3 1/2g Total Fat, 0g Protein, 7g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 60

Calories from Fat: 30

Total Fat: 3 1/2g; 5%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 90mg; 4%

Potassium: 210mg; 6%

Total Carbohydrate: 7g; 2%

Dietary Fiber: 1g; 5%

Sugars: 3g

Protein: 0g

% Daily Value*:

Vitamin A: 140%; 140%

Vitamin C: 30%; 30%

Calcium: 2%; 2%

Iron: 2%; 2%

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 Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.