Butternut Squash and Red Pepper Casserole

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!!

Serves 6 - The Best Casserole Cookbook Ever

Ingredients:
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.