Fall time - squash time!! YAY!! I can't believe I used to hate squash...this was so so so good!! I can't get enough!!
2 1/2 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
1 large red bell pepper, seeded and cut into 1-inch pieces
2 tablespoons olive oil
2 large cloves garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons minced fresh rosemary leaves
1/2 cup grated Parmesan cheese
Preheat the oven to 400. Coat a shallow 3-quart casserole with cooking spray. In a large bowl, toss everything together but the cheese. Transfer to the casserole dish and sprinkle with the Parmesan cheese.
Bake for 55 minutes - 1 hour or until squash is tender.
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