Butternut Squash and Red Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This recipe is reason enough to keep a rosemary plant in a sunny window in your house, because it provides the freshest rosemary possible. -Robin Inman, Malden, MA Ingredients:
7 cups (1-inch) cubed peeled butternut squash (about 3 1/2 pounds) |
1 1/2 cups (1-inch) pieces red bell pepper |
3 tablespoons minced fresh parsley |
1 tablespoon minced fresh rosemary |
2 teaspoons olive oil |
3/4 teaspoon salt |
2 garlic cloves, minced |
cooking spray |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Combine first 7 ingredients, tossing well. Place in a 13 x 9-inch baking dish coated with cooking spray. Bake at 450° for 30 minutes or until tender. Sprinkle with cheese.
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