Ingredients
1 medium onion, chopped2 to 3 garlic cloves, minced2 tablespoons olive oil4 cups cubed peeled butternut squash2 cans (14-1/2 ounces each) Italian diced tomatoes1 cup shredded carrots1 teaspoon each minced fresh oregano, basil and parsley or 1/4 teaspoon each dried oregano, basil and parsley flakes1 teaspoon salt, optional1/4 teaspoon pepperHot cooked rice, optional
Preparation
In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture.
Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired.
