Italian Squash Casserole

• 1 whole garlic bulb
• 2 tablespoons olive oil, divided
• 1 medium butternut squash (about 3-1/2 pounds), cut into 1-inch cubes
• 2 large sweet red peppers, cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 2 medium tomatoes, cut into wedges
• 1/4 cup dry bread crumbs
• 3 tablespoons minced fresh parsley
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup grated Parmesan cheese

1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425u0b0 for 30-35 minutes or until softened. Reduce heat to 400u0b0. Cool garlic for 10 minutes. Squeeze softened garlic into a bowl and mash.
2. Meanwhile, in a large skillet, saute squash in 1 tablespoon oil until golden brown; transfer to a large bowl. In the same skillet, saute peppers and onion in remaining oil until crisp-tender. Add to squash.
3. Stir in the tomatoes, garlic, bread crumbs, parsley, rosemary, salt and pepper. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Bake, uncovered, for 30-40 minutes or until squash is tender.

garlic, olive oil, butternut squash, sweet red peppers, red onion, tomatoes, bread crumbs, fresh parsley, fresh rosemary, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-squash-casserole/ (may not work)