Butternut Squash and Red Pepper Casserole Recipe

Read Reviews (2)

Quick Print
click here to print

Shopping List

Upload a Photo

Ready in:

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

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

Turn this recipe into a puzzle! [click]

Directions:

Preheat oven to 400 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.

Per serving: calories 163, fat 3.8g, 19% calories from fat, cholesterol 3mg, protein 4.6g, carbohydrates 32.4g, fiber 9.1g, sugar 7.8g, sodium 86mg, diet points 2.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.2, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

This recipe from CDKitchen for Butternut Squash and Red Pepper Casserole serves/makes 4

Recipe ID: 44612

Save to Your recipEBox
Import Recipe into MasterCook Software
Email This Recipe
Send Recipe To Your Phone
Submit/View Recipe Reviews
Submit A Photo