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Ingredients2 small butternut squash, peeled, seeded and cut
into 1-1/2-inch cubes, about 6 cups 1 medium red bell
pepper, seeded and cut into 1-inch cubes1 red onion, cut
into 8 wedges 2 tbsp Grand Selections olive oil 1 tbsp
Grand Selections balsamic vinegar1 tsp dried herbes de
Provence 1/2 tsp Hy-Vee salt 1/2 tsp Hy-Vee black pepper

PreparationPreheat oven to 425 degrees.

Place squash, red bell pepper and onion in a roasting pan
sprayed with non-stick cooking spray.

In a small bowl, combine oil, vinegar, herbes de Provence,
salt and pepper. Pour over squash mixture; toss to coat.

Bake for 45 to 60 minutes or until tender and lightly
browned, stirring occasionally.

Yield Serves 6

Hy Vee is our local grocery store that sends out a weekly
menu and recipes every Wed. Great since the items are
 

usually sale items too

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