Butternut Squash and Red Pepper Casserole

Suggested by Rosie Caputo Riley

• Ready In: 1 hr 20 mins
• 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

1. Pre-heat oven to 400 degrees.
2. 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.
3. Bake on middle rack until squash is tender and top is golden; about 1-hour.