Roasted Butternut Squash with Herbes de Provence
From darmorrow 16 years ago
- 30 minutes to make
- Serves 41
This is a great recipe from the Cooking Light 4 - my sister made this while we were up visiting in Prince George. Both my husband (who is finicky) and I loved it.
Ingredients
- 6 cups of 1 11/2 inch cubes of peeled butternut squash (about 2 1/2 lb) shopping list
- 1 Tbsp olive oil shopping list
- 1 1/2 tsp dried herbes de provence shopping list
- 3/4 tsp kosher salt ( I used 1/2 tsp) shopping list
- 1/2 tsp freshly ground black pepper shopping list
- 2 med onions, cut in 8 wedges each (about 3/4 lb) shopping list
- cooking spray shopping list
How to make it
- Preheat oven to 425 degrees.
- Place first 6 ingredients in a shallow roasting pan (or jelly roll sheet) sprayed with cooking spray first, and toss well.
- Bake at 425 for 30 minutes or until tender and lightly browned, stirring occassionally.
People Who Like This Dish 4
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