Herbaceous, woodsy, and floral, Herbes de Provence elevates simple roasted vegetables and makes them shine.
Roasted Butternut Squash
Roasted Butternut Squash
Fiona Kennedy
4 as a side dish
10 minutes
40 minutes
vegetarian
Ingredients
1 large butternut squash, peeled, seeds removed, and cut into 1-in. x 1 1/2-in. pieces (about 7 cups)
1 red onion, outer skin removed and cut into 6 wedges
3 Tbs. olive oil
1 Tbs. plus 1 tsp. Herbes de Provence (4198)
Directions
Heat oven to 425F. Place butternut squash, red onion, olive oil, and Herbes de Provence in a large mixing bowl and toss to combine. Transfer vegetables to a parchment-lined sheet pan and spread out in an even layer. Roast vegetables for 30-40 minutes, or until squash is tender and browned in spots. Serve warm.