ITALIAN SQUASH CASSEROLE

Italian Squash Casserole image

You can assemble this garlic-kissed veggie dish in advance, but wait to bake it until just before serving. The aroma from the oven will lure everyone in the house to the kitchen.-Paul VanSavage, Binghamton, NY

Provided by Taste of Home

Time 1h15m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

1 whole garlic bulb
2 tablespoons olive oil, divided
1 medium butternut squash (about 3-1/2 pounds), cut into 1-inch cubes
2 large sweet red peppers, cut into 1-inch pieces
1 large red onion, cut into wedges
2 medium tomatoes, cut into wedges
1/4 cup dry bread crumbs
3 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Reduce heat to 400°. Cool garlic for 10 minutes. Squeeze softened garlic into a bowl and mash., Meanwhile, in a large skillet, saute squash in 1 tablespoon oil until golden brown; transfer to a large bowl. In the same skillet, saute peppers and onion in remaining oil until crisp-tender. Add to squash., Stir in the tomatoes, garlic, bread crumbs, parsley, rosemary, salt and pepper. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Bake, uncovered, for 30-40 minutes or until squash is tender.

Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 234mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges