Italian roasted butternut squash, mushroom and red pepper

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This Italian favorite of roasted veggies goes with so many things.  If you’re a vegetarian, you can serve with your protein entrée or use it for a meal and serve over rice or pasta.  It’s absolutely so easy.


  • 1 pound of butternut squash, diced into bite sides pieces
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, cut into strips
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon garlic powder
  • 3 tablespoons extra virgin olive oil
  • salt & pepper

How to make it:

  1. Preheat oven to 400 degrees
  2. Line a sheet pan with aluminum foil, -it should have about a 1 inch lip.
  3. Throw down all the veggies and spread evenly over the pan -like a pizza assembly
  4. Drizzle with olive oil, spices and lightly season with salt & pepper
  5. Roast for approximately 13-15 minutes.  Check on the vegetables, so you don’t over-cook. The vegetables will be soft -when they are finished cooking. Slide a fork in the squash to confirm.