Prep 10 mins
Cook 50 mins
Wonderfully aromatic and colorful, as well as delicious and easy. I used peeled, cubed butternut squash to simplify my life.
- Preheat oven to 400°F.
- Cut squash into 1-inch cubes if too large.
- 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.
- Bake squash approximately 50 minutes until tender.
- *Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.
(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!
Ahh, Not So Good Cook, this was very tasty indeed! I am re-writing my review, verbatim, as I forgot to give stars - I hope it goes through! So simple, but so flavorful! I have to say that I did 1/4 the recipe as there were only two of us, so it took less time to cook, prolly 35 minutes - max. We're garlic lovers, so I used two cloves of fresh minced garlic, a fair amount of Kosher salt, pepper, and I kept the amount of Parmesan and parsley the same (I'm sinful!). DH is a bonafide squash hater, and he ate his portion! It wouldn't be something I could serve him all the time, but training takes time! He ate it and said he enjoyed it, good enough for me! So...I will definitely make this again, thanks for sharing!! This is a lovely Autumn recipe, a great side dish for Thanksgiving and it is also one that can be adapted to suit ones needs, add some green pepper, some red onion, etc. I served this with smoked jalepeno sausage, pita bread, homemade Tzasitki (sp?) dipping sauce, sliced red onion, fresh jalepeno's, and couscous. Delish meal!! Thanks, Crabby