ROASTED BUTTERNUT SQUASH AND 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.

Yield: Serves 8.

ROASTED BUTTERNUT SQUASH AND RED PEPPER

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

  1. Grease a large rimmed baking sheet or line with nonstick foil.
  2. Combine parsley, oil, rosemary, salt and garlic in a large bowl. Add squash and red pepper; toss until coated
  3. Place mixture in a single layer in prepared pan.
  4. Bake, uncovered, at 425ºF, stirring occasionally, for 45 - 50 minutes or until squash and red pepper are tender and beginning to brown.
  5. Transfer to a serving dish and sprinkle with Parmesan cheese.
Nutritional analysis per serving:

119 calories, 4.4 g fat, 2.7 g protein, 19.7 g carbohydrate, 3.9 g fibre, 255 mg sodium