Roasted Butternut Squash and Vegetables

Ingredients

1 large butternut squash, peeled, seeded and cut into 1-inch chunks (5 cups)
1 large red onion, cut in half and sliced
1 pint Brussels sprouts, each cut in half
1/4 cup olive oil
2 1/2 teaspoons TABASCO® brand Green Jalapeño Pepper Sauce
3/4 teaspoon salt
1 cup pecans, coarsely chopped

Preparation

Preheat oven to 400°F.

Combine squash, onion, Brussels sprouts, olive oil, TABASCO® Green Sauce and salt in a large roasting pan. Toss to mix well.

Roast vegetables 25 minutes, stirring occasionally. Add pecans; cook 10 minutes or until vegetables are tender.

Makes 6 servings.

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