Lunch: Roasted Butternut Squash Combo
Crisp, colorful red bell pepper pairs well with tender chunks of butternut squash in a one-dish vegetable casserole.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Roasted Butternut Squash Combo
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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
Instructions
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
