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Roasted Butternut Squash with Onion and Red Pepper

Serves 6

All you need:

2 medium butternut squash, peeled, seeded and cut into 1-1/2-inch cubes, about 6 cups

1 red bell pepper, seeded and chopped

1 red onion, cut into 8 wedges

2 tbsp Grand Selections olive oil

1 tbsp Grand Selections balsamic vinegar

1 tsp dried herbs de Provence

½ tsp Hy-Vee salt

½ tsp Hy-Vee black pepper

All you do:

1. Preheat over to 425 degrees 
2. Place squash, red bell pepper and onion in a roasting pan sprayed with non-stick cooking spray 
3. In a small bowl, combine oil, vinegar, herbes de Provence, salt and pepper. Pour over squash mixture; toss to coat 
4. Bake for 45 minutes or until tender and lightly browned, stirring occasionally.