I just loved this recipe. The combination of squash and peppers gave this side dish a unique flavor. I will definitely be serving this during my Thanksgiving dinner.
Ingredients
1 Medium Butternut Squash, peeled,
seeded & cut into 1” chunks (4 Cups)
1 Medium Red Or Green Bell Pepper,
cut into chunks
2 T Olive Oil
1/2 tsp Seasoned Salt
1/2 tsp Dried Basil Leaves
1/4 tsp Black Pepper
1/4 tsp Garlic Powder
Directions
Heat oven to 425°F. Spray 13”x9” 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. Makes 8 Servings
Suggested Wine Pairing
Wente Morning Fog Chardonnay
