Roasted Veggies - Rachael Ray Magazine

By á-46

Ingredients

• 4 lbs. bell peppers (10 to 12 medium, in mixed colors), cut into 1-inch strips
• 2 large onions, halved and sliced 1/2 inch thick
• 3 cloves garlic, minced
• Salt and pepper
• 5 tbsp. EVOO
• 1 large butternut squash (4 to 4 1/2 lbs.)—peeled, seeded and cut into 3/4 -inch cubes (8 cups if you are buying precut squash)

Details

Servings 16

Preparation

Step 1

Roast 30 Min.

FREEZE IT! Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)