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Nutrition Facts
Serving Size 141 g
(Approx. 8 Servings)
Amount Per Serving
Calories 110 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 0.5 g 4%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Total Carbohydrate 14 g 5%
Dietary Fiber 5 g 18%
Sugars 3 g
Protein 2 g
Vitamin A 230% Iron 6%
Vitamin C 70% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Roasted Squash & Red Peppers
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

1 medium butternut squash
1 sweet onion, cut into 8 wedges, layers separated
2 Tbsp H-E-B Extra Light Olive Oil
4 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 cup(s) Hill Country Fare Almond Slivers
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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 1 to 2-inch pieces.
Combine the squash cubes, onion, olive oil, garlic and bell pepper in the prepared baking pan. 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 to 45 minutes or until squash is tender and starting to caramelize.
Combine the teaspoon olive oil, sage leaves, almonds 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 almonds and serve.



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