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
Preparation
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.
