Ingredients

The following ingredients have 4 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

Instruction

  • 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.