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Butternut Squash And Red Pepper

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Ingredients

Adjust Servings:

	3 1/2 lbs butternut squash, peeled, seeded, 1 inch cubes (or 1-3/4 lb. butternut and 1-3/4 lb. acorn)
	1 large red pepper, cut into 1 inch pieces
	3 tablespoons olive oil
	2 large garlic cloves, minced
	3 tablespoons fresh parsley, chopped
	1 1/2 teaspoons fresh rosemary, minced
	salt and fresh ground black pepper
	1/2 cup fresh grated parmesan cheese

Nutritional information

226.2

Calories

85 g

Calories From Fat

9.5 g

Total Fat

2.5 g

Saturated Fat

7.3 mg

Cholesterol

140.6 mg

Sodium

33.6 g

Carbs

6 g

Dietary Fiber

7.1 g

Sugars

6.3 g

Protein

310g

Serving Size

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Butternut Squash And Red Pepper

Name: Butternut Squash And Red Pepper
Prep time: 20 min
Total time: 1 h 40 min
Yield: 6
Cuisine: American
Ingredients: : 3 1/2; : 1; : 3; : 2; : 3; : 1 1/2; : 1/2

Features:

Cuisine:

American

Suggested by Rosie Caputo Riley

100 min
Serves 6
Easy

Ingredients

3 1/2
1
3
2
3
1 1/2
1/2

Directions

Butternut Squash and Red Pepper Casserole, Suggested by Rosie Caputo Riley, Suggested by Rosie Caputo Riley

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Steps

1 Done	Pre-Heat Oven to 400 Degrees.
2 Done	in Large Bowl, Stir Together Squash, Bell Pepper, Cheese, Oil, Garlic and Herbs, Salt and Pepper to Taste. Transfer Mixture to a 1-2 1/2 Quart Shallow Baking Dish.
3 Done	Bake on Middle Rack Until Squash Is Tender and Top Is Golden; About 1-Hour.