Butternut Squash and Red Pepper Casserole

• 3 1/2 pounds butternut squash
• 1 large red bell pepper, cut into 1-inch pieces
• 3 tablespoons olive oil
• 2 large garlic cloves, minced
• 3 tablespoons minced fresh parsley leaves
• 1 1/2 teaspoons minced fresh rosemary leaves
• freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan (about 2 ounces)

1. Preheat oven to 400F.
2. With a sharp knife cut squash crosswise into 2-inch-thick slices.
3. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
4. In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste.
5. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
6. Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

butternut squash, red bell pepper, olive oil, garlic, parsley, rosemary, freshly ground black pepper, freshly grated parmesan

Taken from www.epicurious.com/recipes/food/views/butternut-squash-and-red-pepper-casserole-10629 (may not work)