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Roasted Butternut Squash with Herbs de Provence

Source of Recipe


Cooking Light-9/02






List of Ingredients



• 6 cups (1 1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
  
• 1 tablespoon olive oil
  
• 1 1/2 teaspoons dried herbs de Provence
  
• 3/4 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 2 medium onions, each cut into 8 wedges (about 3/4 pound)
  
• cooking spray
  






Instructions



1. Preheat oven to 425 degrees.
   
   
2. Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 425 for 30 minutes or until tender and lightly browned, stirring occasionally.
   
   
3. Yield: 4 servings (serving size: 125 cal, 3.8g fat, 3.6g pro, 22.5g carb, 4.2g fiber, omg chol, 1.3mg iron, 362mg sod, 75mg calc.