Ingredients:
2 1/2 lbs cubed peeled butternut squash
1 tablespoon olive oil
1 1/2 teaspoons dried herbes de provence
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 medium onions, each cut into 8 wedges
Directions:
Preheat oven to 425 degrees F.
Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.