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Herb-Roasted Butternut Squash and Peppers
Sweet butternut squash, caramelized from the high heat of the oven, meets bright bell peppers in this simple vegetable side. You'll toss the chunks in olive oil, dried basil, and garlic powder before spreading them on a single pan. The oven does the heavy lifting, creating a tender interior and a savory, slightly crisp edge on the squash. It's a colorful, comforting medley that pairs beautifully with roasted meats or works as a hearty base for a grain bowl.
Equipment
- Oven
- Baking sheet
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 canola oil
- ½ teaspoon seasoned salt
- ½ teaspoon dried basil leaves
- ¼ teaspoon garlic powder
- ¼ teaspoon coarse ground black pepper
Instructions
- 1Preheat the oven to 425°F and lightly coat a 13x9-inch baking pan with cooking spray.
- 2Combine the cubed butternut squash, bell pepper pieces, oil, seasoned salt, dried basil, garlic powder, and black pepper in a large bowl. Toss everything together until the vegetables are evenly coated.
- 3Spread the vegetables out in an even layer on the prepared pan. Don't overcrowd the pan, as the squash needs space to roast and caramelize rather than steam.
- 4Roast uncovered for 25 to 30 minutes. Stir the vegetables halfway through the cooking time to ensure even browning. The dish is ready when the squash is completely tender and easily pierced with a fork.
Notes
- Time-saver: Buy pre-cut butternut squash from the produce section to cut your prep time in half.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in a 350°F oven or an air fryer to help the squash crisp up again.