Roasted Butternut Squash Red Pepper
Roast squash, parsley, rosemary and red pepper together in the same pan to make this fall side dish. We finish it with a sprinkle of Parmesan cheese.
Cook time
50 mins
Recipe Difficulty
Easy
Yield
Seves 8
Ingredients
- 1/4 cup chopped fresh parsley
- 2 tbsp oil
- 1 tsp rosemary, crumbled
- 3/4 tsp salt
- 2 cloves garlic, finely chopped
- 8 cups cubed peeled butternut squash (1 inch)
- 2 1/2 cups red bell pepper pieces (1 inch)
- 2 tbsp freshly grated Parmesan cheese
Directions
- Grease a large rimmed baking sheet or line with nonstick foil.
- Combine parsley, oil, rosemary, salt and garlic in a large bowl. Add squash and red pepper; toss until coated
- Place mixture in a single layer in prepared pan.
- Bake, uncovered, at 425ºF, stirring occasionally, for 45 - 50 minutes or until squash and red pepper are tender and beginning to brown.
- Transfer to a serving dish and sprinkle with Parmesan cheese.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
119 calories, 4.4 g fat, 2.7 g protein, 19.7 g carbohydrate, 3.9 g fibre, 255 mg sodium