• 1 small butternut squash (peeled, seeded, and diced)
  • 1 can chickpeas
  • 1 red pepper (diced)
  • 1 yellow zucchini (diced)
  • 2 cups green beans (stems removed and cut in half)
  • 1 lb. small red potatoes (cut in fourths)
  • 1 tbsp. olive oil
  • 1 tbsp. Italian seasoning
  • Salt and pepper to taste
  • 1 package Dr. Praeger’s Spinach Littles
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Spinach Littles
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Serves: 6
Cook Time: 50 minutes

  1. Preheat oven to 400°F
  2. In a large bowl toss squash, chickpeas, red pepper, yellow zucchini, green beans and red potatoes with olive oil, italian seasonings, and salt and pepper to taste.
  3. Spread veggies onto a large sheet pan and add Spinach Littles.
  4. Roast for 35-45 minutes until all veggies are tender.