Butternut Squash and Red Pepper Casserole

Name: Butternut Squash and Red Pepper Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 3 1/2 lbs butternut squash, peeled, seeded, 1 inch cubes (or 1-3/4 lb. Butternut and 1-3/4 lb. Acorn); 1 large red pepper, cut into 1 inch pieces; 3 tablespoons olive oil; 2 large garlic cloves, minced; 3 tablespoons fresh parsley, chopped; 1 1/2 teaspoons fresh rosemary, minced; salt and fresh ground black pepper; 1/2 cup fresh grated parmesan cheese

Submitted by soveria

"Suggested by Rosie Caputo Riley"

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Ready In:: 1hr 20mins
Ingredients:: 8
Serves:: 6

ingredients

3 ¹⁄₂ lbs butternut squash, peeled, seeded, 1 inch cubes (or 1-3/4 lb. Butternut and 1-3/4 lb. Acorn)
1 large red pepper, cut into 1 inch pieces
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons fresh parsley, chopped
1 ¹⁄₂ teaspoons fresh rosemary, minced
salt and fresh ground black pepper
¹⁄₂ cup fresh grated parmesan cheese

directions

Pre-heat oven to 400 degrees.
In large bowl, stir together squash, bell pepper, cheese, oil, garlic and herbs, salt and pepper to taste. Transfer mixture to a 1-2 1/2 quart shallow baking dish.
Bake on middle rack until squash is tender and top is golden; about 1-hour.