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.