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Butternut Squash and Red Pepper Casserole
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- #44612
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 1/4 pounds butternut squash, peeled, seeded and cut into 1 inch cubes
3/4 large red bell pepper, cooked, seeded and cut into 1 inch pieces
2 teaspoons olive oil
2 cloves garlic, minced
2 tablespoons fresh parsley, minced
1 teaspoon fresh rosemary leaves, minced
3 1/2 tablespoons grated Parmesan cheese
directions
Preheat oven to 400 degrees F.
Combine squash and next 5 ingredients in a bowl. Season with salt and freshly ground black pepper to taste. Transfer mixture to a gratin dish or other shallow baking dish and sprinkle evenly with Parmesan. Bake about 1 hour in middle of oven until squash is tender and top is golden.
added by
ohdeer
nutrition data
145 calories, 4 grams fat, 27 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
February 13, 2007
This recipe burned for me before the squash was soft.
August 29, 2006
tasty but couldn't be a main dish. but it does go well with stuffed pasta.