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Butternut Squash Casserole

List of Ingredients




3 1/2 pounds butternut squash
1 large red bell pepper, cut into 1-inch pieces
3 Tbs olive oil
2-3 large garlic cloves, minced
3 Tbs minced fresh parsley leaves
1 1/2 tsp minced fresh rosemary leaves
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan (about 2 ounces


Recipe



Preheat oven to 400F.

With a sharp knife cut squash crosswise into 2-inch-thick slices, remove seeds and peel, then cut into 1-inch cubes (about 9 cups). In a large bowl stir together squash, bell pepper, seasonings 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.

Serves 6