BUTTERNUT SQUASH AND RED PEPPER CASSEROLE

Butternut Squash and Red Pepper Casserole image

Provided by soveria

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

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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