Butternut Squash And Red Pepper Casserole Recipes

BUTTERNUT SQUASH AND RED PEPPER CASSEROLE Ingredient:
  • 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)

Butternut Squash And Red Pepper Casserole

Bake , Fall , Vegetarian , Gourmet , Pepper , Vegetable , Low Protein , Butternut Squash

Yield: Serves 6 as a side dish

Number Of Ingredients: 8

Steps:
  • Preheat oven to 400°F.
  • With a sharp knife cut squash crosswise into 2-inch-thick slices. 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).
  • In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
  • Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
Nutrition Facts:


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1. Preheat the oven to 375 degrees F.
2. Place the squash and pepper in the casserole dish and drizzle with olive oil.
3. Bake for about 20 minutes, or until squash just begins to soften.
4. Drain any extra liquid in the casserole dish.

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1. Preheat your oven to 425°, and line a baking sheet with foil lightly misted with cooking spray.
2. Place you cubed butternut squash and apples into a large bowl, and drizzle in about 2 …
3. Turn the mixture out onto your prepared baking sheet, and roast for about 35 minutes, …
4. While the butternut squash and apples roast, place a large skillet (cast-iron is great) over …

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