2 TBSP olive oil
1/2 tsp. dried sage leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. garlic-pepper blend
1/2 tsp. seasoned salt
1 small butternut squash (about 2 lbs.), peeled, seeded and cut into 1/2 to 1-inch pieces (about 3 cups)
1 medium green pepper, cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedge | | Heat oven to 425. Spray a 15x10-inch baking pan with sides with nonstick cooking spray. I used a cookie sheet.
In a large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoning salt; mix well.
Add squash, pepper and onion to the mixture in the bowl; toss to coat. Arrange vegetables in pan.
Bake at 425 for 35 to 40 minutes until squash is tender, stirring vegetables once. |
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