- 6 cups (1 and 1/2-inch) peeled and cubed butternut squash*
- 1 tablespoon olive oil
- 1 and 1/2 teaspoons dried herbes de Provence
- 3/4 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 2 medium onions (about 12 ounces)
- Cooking spray
2. Combine the onion wedges in the roasting pan with all the remaining ingredients, and toss well to combine. Bake at 425 degrees for 30 minutes, stirring occasionally (every 10 minutes or so). The vegetables should be lightly browned and tender by the end.
*The easiest way to chop an uncooked butternut squash is to cut it in half crosswise, just above where the bulbous end tapers, as shown in the photo below. Scoop out the seeds, and use a vegetable peeler or knife to remove the rind, then chop into cubes. Start with a 2 and 1/2 pound squash to yield the 6 cups needed here.
4 servings (1 cup), Calories 125
Wonderfully, perfectly tender squash, with that rich buttery taste that earns it it's name. The onions were also roasted to sweet perfection. Next time, I would omit the salt and pepper and let the herbes de Provence do all the talking.