medium onion chopped
garlic cloves minced
tbsp olive oil
c. cubed peeled butternut squash
cans (14½ oz.) Italian diced tomatoes
c. shredded carrots
tsp. each minced fresh oregano, basil and parsley or ¼ tsp each dried.
tsp. salt optional
1. In a small skillet, saute onion and garlic in oil until tender. 2. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. 3. Stir in onion mixture. 4. Cover and bake at 350 degrees F for 60-70 min, or until squash is tender.