Butternut Squash and Red Pepper Casserole
Prep Time
30mimutes
Cooking Time
60 minutes
Yields
8
Ingredients
3 1/2 pounds butternut squash
1 large red bell pepper, cut into 1 inch pieces
3 T olive oil
2 large garlic cloves, minced
3T minced fresh parsley leaves
11/2 t minced fresh rosemary leaves
Salt and freshly ground pepper to taste
1/2 cup freshly grated or shredded Parmesan (About 2 oz)-optional
Directions
Preheat oven to 400 degrees
Peel, seed and cut squash into 1-inch cubes (about 9 cups).
Combine all inggredients except cheese in large bowl.
Transfer to a 2 - 2 1/2 quart gratin dish or other shallow baking dish.
Sprinkle evenly with Parmesan cheese.
Bake in middle of oven until squash is tender and top is golden-about 1 hour.