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
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
-
Step1Heat 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.
-
Step2Roast 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
1/2Tips from the Betty Crocker Kitchens
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