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Roasted Squash Vegetable Medley

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Ingredients

Adjust Servings:
1 medium zucchini, cut into large bite size chunks
1 medium yellow squash, cut into large bite size chunks
1 medium onion, halved and cut into bite size slices
1/2 lb button mushroom, halved
2 tablespoons olive oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground black pepper

Nutritional information

101.9
Calories
64 g
Calories From Fat
7.2 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
595.3 mg
Sodium
8.5 g
Carbs
2.2 g
Dietary Fiber
3.8 g
Sugars
3.3 g
Protein
191 g
Serving Size

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Roasted Squash Vegetable Medley

Features:
    Cuisine:

    The step-by-step photos are helpful.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Roasted Squash Vegetable Medley


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    Steps

    1
    Done

    Preheat Oven to 425f.

    2
    Done

    Combing Zucchini, Yellow Squash, Onions, and Mushrooms in a Large Bowl.

    3
    Done

    Add Oil to Bowl.

    4
    Done

    Toss Veggies Until All Are Coated With the Oil.

    5
    Done

    Combine the Seasonings and Sprinkle Evenly Over the Veggies.

    6
    Done

    Toss Again to Combine the Seasoning and Then Spread Them in a Shallow Baking Pan.

    7
    Done

    Place in a Hot Oven and Roast 20 to 25 Minutes or Until Tender.

    8
    Done

    Times May Vary Due to Oven Temps.

    9
    Done

    Toss the Veggies With Tongs About Halfway Through the Cooking Time.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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