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Nice, light
vegetable side dish...
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6
cups |
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cubed (1½"), peeled butternut squash
(about 2½ pounds) |
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1
Tbs |
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olive oil |
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1½
tsp |
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dried herbes de Provence |
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¾
tsp |
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kosher salt |
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½
tsp |
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freshly ground black pepper |
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2
medium |
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onions, each cut into 8 wedges (about ¾
pound) |
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cooking spray |
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1 |
Preheat oven
to 425° F. |
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2 |
Place first
6 ingredients in a shallow roasting pan coated
with cooking spray; toss well. |
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3 |
Bake at 425°
for 30 minutes or until tender and lightly
browned, stirring occasionally. |
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Servings: 4 |
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Recipe Source |
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Cooking Light |
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