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Spicy Roasted Squash & Red Peppers

Healthy Cooking from H-E-B


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

30 minutes


8 servings


1  medium size  butternut squash (about 2 lb.)

1  sweet yellow onion, cut into 8 wedges, layers seperated

2  Tbsp.  H-E-B Extra Light Olive Oil

4  H-E-B Ready Fresh Go! Garlic Cloves, chopped

1  red bell pepper, seeded and cut into 1/4-inch wide strips

1  tsp.  Hill Country Fare Ground Cumin

1/2  tsp.  ground cayenne pepper


1  tsp.  H-E-B Extra Light Olive Oil

2  Tbsp.  fresh sage leaves, chopped

1/4  c.  Hill Country Fare Almond Slivers or Pine Nuts


Heat the oven to 450°F. Line a baking pan with foil and set aside.

Wash the butternut squash, cut in half with a heavy duty knife, remove seeds, and cut each half into 4 wedges. Carefully peel off the skin from each wedge. Cut the peeled squash into 2-inch pieces.

Combine the squash cubes, onion, olive oil, garlic and bell pepper in the prepared baking pan and toss to coat. Season the mixture to taste with salt and pepper. Sprinkle the cumin and cayenne pepper over the squash pepper mixture and toss to coat.

Roast the squash mixture on the center oven rack for 30 minutes or until squash is tender.

Combine the teaspoon olive oil, sage leaves, almond slivers or pine nuts in a small microwave safe bowl, cover with plastic wrap and microwave on High power for 30 seconds; stir. Garnish the Spicy Roasted Squash & Red Peppers with the toasted nuts and serve.
Nutritional Information
Calories: 110, Total Fat: 6g, Cholesterol: 0mg, Sodium: 5mg, Carbohydrates: 13g, Dietary Fiber: 4g, Sugar: 4g, Protein: 2g
Healthy Cooking from H-E-B

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