Butternut Squash and Red Pepper Casserole

Butternut Squash and Red Pepper Casserole  Gourmet | September 1995 Yield: Serves 6 as a side dish 3 1/2 pounds butternut squash (note from Sarah: buy the pre-cut cubes) 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) 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.

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