Best Butternut Squash And Red Pepper Casserole Recipes

Butternut Squash and Red Pepper Casserole image

Yield Serves 6 as a side dish

Number Of Ingredients 8

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)

Steps:

Preheat oven to 400°F.
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).
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.
Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

Butternut Squash and Red Pepper Casserole image

Provided by soveria

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 226.2, Fat 9.5, SaturatedFat 2.5, Cholesterol 7.3, Sodium 140.6, Carbohydrate 33.6, Fiber 6, Sugar 7.1, Protein 6.3