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Roasted Butternut Squash Combo

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By Betty Crocker Kitchens
Updated Sep 1, 2010
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Crisp, colorful red bell pepper pairs well with tender chunks of butternut squash in a one-dish vegetable casserole.

Roasted Butternut Squash Combo

  • Prep Time 15 min
  • Total 45 min
  • Servings 8
  • Ingredients 7
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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 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

Instructions

  • Step 
    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.
  • Step 
    2
    Roast uncovered 25 to 30 minutes, stirring once, until squash is tender.

Nutrition

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
200mg
6%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
5%
Sugars
3g
Protein
0g
% Daily Value*:
Vitamin A
120%
120%
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.

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