Roasted Butternut Squash and Onions
Ingredients
14 oz.
prepared raw butternut squash (peeled, seeded and cut into cubes)
½
red onion, cut into ½" wedges
1 tbsp.
Kowalski's Extra Virgin Olive Oil
¼ tsp.
kosher salt
- pinch
freshly ground Kowalski's Black Peppercorns
- pinch
Kowalski's Crushed Red Pepper Flakes
Directions
- Preheat oven to 450°.
- Toss squash and onions with oil; season with salt, black pepper and red pepper flakes.
- Pour squash mixture onto a rimmed nonstick 15x12" baking sheet covered with parchment paper; roast in preheated oven until edges are browned and squash is tender (about 25 min.), turning once.
- Try this dish in our recipe for Fall Harvest Pizza.
Find It!
- Find prepared squash in the Prepared Produce Section.
