ROASTED BUTTERNUT SQUASH WITH HERBES DE PROVENCE

6 cups cubed (1 ½ inch) peeled butternut squash (about 2 ½ pounds)
1 Tbsp olive oil
1 ½ tsp dried herbes de Provence
¾ tsp kosher salt
½ tsp freshly ground pepper
2 medium onions, each cut into 8 wedges (about ¾ pound)
Cooking spray

1. Preheat oven to 425 degrees.
2. Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well.
3. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally. Yield: 4 1-cup servings
Calories 125.


Note: Herbes de Provence is a combination of dried herbs including rosemary, lavender, thyme, marjoram, and sage.

From:
Cooking Light
LeeAnne J.