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Potato Squash Bake
Recipes
Potato Squash Bake
6 servings
40 minutes total (Active 10 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 cups fresh diced butternut squash (11 oz)
  • 1 (20-oz) bag refrigerated diced potatoes with onions
  • ½ cup fresh prediced bell peppers
  • 2 tablespoons extra-virgin olive oil
  • ½ cup cooked bacon pieces
  • 2 tablespoons lemon-herb finishing butter

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Combine squash, potatoes, peppers, and oil, then arrange in single layer on baking sheet; bake 20–25 minutes or until tender when pierced with a fork.
    2. Sprinkle bacon over potato mixture; bake 3–5 more minutes or until bacon is crispy.
    3. Transfer potato mixture to serving bowl; gently stir in butter. Serve. (Makes 6 servings.)

Amount per ⅙ recipe serving: Calories 220, Total Fat 10g, Sat Fat 3g, Trans Fat 0g, Chol 10mg, Sodium 410mg, Total Carb 28g, Fiber 2g, Sugars 1g, Protein 7g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%