Butternut Squash and Red Pepper Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 1/2 pounds butternut squash |
1 large red bell pepper, cut into 1-inch pieces |
3 tablespoons olive oil |
2 large garlic cloves, minced |
3 tablespoons minced fresh parsley leaves |
1 1/2 teaspoons minced fresh rosemary leaves |
freshly ground black pepper to taste |
1/2 cup freshly grated parmesan (about 2 ounces) |
Directions:
1. Preheat oven to 400°F.
2. With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
3. In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
4. Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
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