Roasted Butternut Squash and Vegetables

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  • 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


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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