Butternut squash pieces, red bell pepper pieces, extra-virgin olive oil, minced garlic, minced fresh parsley, minced fresh rosemary tossed together. Vegetable mixture is seasoned with coarse salt and fresh
ground pepper and transferred to prepared baking dish. Casserole is topped with grated fresh parmesan cheese and baked in hot oven until squash is soft and top is golden brown.
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 Extra-Virgin Olive Oil
2 Garlic Cloves, minced
2 tablespoons Fresh Parsley, minced
1 teaspoon Fresh Rosemary Leaves, minced
3-1/2 tablespoons Grated Fresh Parmesan Cheese
Salt and Fresh Ground Black Pepper, to taste
Preparation:
1. Preheat the oven to 400 degrees.
2. Combine the squash, bell pepper, olive oil, garlic, parsley and rosemary in a medium bowl.
3. Season with salt and pepper.
4. Transfer the squash mixture to a shallow baking dish.
5. Sprinkle the Parmesan cheese evenly over the dish.
6. Bake for 1 hour until squash is fork tender and the top is golden brown.
Butternut Squash Recipe Tips
Peel Before Use
Butternut squash must be peeled before use. The hard exterior shell removes easily with a hand held vegetable peeler.
Butternut Squash Recipe Tips
Peeling and Removing the Seeds
After peeling and removing the seeds, the flesh is ready for cooking and is suitable to many cooking methods including roasting, steaming and boiling.
