Butternut Squash Roasted with Red Bell Pepper
Portion Size: ½ cup squash and pepper mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups butternut squash | Washed, peeled, seeded and cubed |
| 2 red bell peppers | Washed trimmed and diced |
| 1 red onion | Washed, peeled and quartered |
| 1 teaspoons thyme | |
| 2 teaspoons rosemary | |
| 1 tablespoon olive oil | |
| 2 tablespoons balsamic vinegar | |
| 1 teaspoon salt | |
| ¼ teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 475°F. | |
| 2 | On a large roasting pan combine butternut squash and red bell peppers. Separate the red onion quarters into pieces, and add them to the mixture. | |
| 3 | In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. | |
| 4 | Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. | Cook until internal temperature reaches 135°F. |
Posted in Vegetable Recipes
