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1 mediumbutternut squash, 1/2 cubed
1 mediumred onion, 1/4 cubed
1 mediumsweet red bell pepper, 1/4 cubed
·extra virgin olive oil (evoo)
How to Make Roasted Butternut Squash
- Cut vegetables into cubes (sizes above), put all vegetables into large bowl.
- Toss with EVOO and honey to sweeten. You'll have to determine how much of each you want. Not too much, probably a few Tbls. EVOO and honey.
- Place vegetables on cookie sheet lined with tin foil, spread vegetables evenly on sheet, sprinkle w/ a little sea salt if wanted.
- Bake at 425 for 20 minutes on lower rack of oven, turn vegetables and roast 15 more minutes. Serve at room temperature or refrigerate and eat later.