Autumn Squash & Pepper Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Wonderfully aromatic and colorful, as well as delicious and easy. I used peeled, cubed butternut squash to simplify my life. Ingredients:
3 lbs butternut squash |
2 large red bell peppers |
1 tablespoon olive oil |
3 garlic cloves, chopped |
3 tablespoons chopped fresh parsley |
coarse salt |
fresh ground pepper |
1/4 cup shredded parmesan cheese |
Directions:
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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