Butternut Squash And Red Pepper Casserole - cooking recipe

Ingredients

3 1/2 lbs butternut squash, peeled, seeded, 1 inch cubes (or 1-3/4 lb. Butternut and 1-3/4 lb. Acorn)
1 large red pepper, cut into 1 inch pieces
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons fresh parsley, chopped
1 1/2 teaspoons fresh rosemary, minced
salt and fresh ground black pepper
1/2 cup fresh grated parmesan cheese

Preparation

Pre-heat oven to 400 degrees.
In large bowl, stir together squash, bell pepper, cheese, oil, garlic and herbs, salt and pepper to taste. Transfer mixture to a 1-2 1/2 quart shallow baking dish.
Bake on middle rack until squash is tender and top is golden; about 1-hour.