Autumn Squash & Pepper Casserole

Recipe by Not So Good Cook

Wonderfully aromatic and colorful, as well as delicious and easy. I used peeled, cubed butternut squash to simplify my life.

Top Review by CulinaryQueen

(Camera-less Chef Game #4)Yum Yum Yum!!! I have to go buy another butternut squash so I can make this again! Luckily, there was a small bit leftover, which I have just reheated and am eating right now. I used a bit more oil and grated the garlic using my ceramic ginger grater (works a treat!) I also didn't add the cheese until the last 5 minutes to prevent it from burning. Thanks NSGC!

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Cut squash into 1-inch cubes if too large.
  3. In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
  4. Bake squash approximately 50 minutes until tender.
  5. *Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.

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