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Butternut Squash and Red Pepper Casserole Recipe

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This recipe for Butternut Squash and Red Pepper Casserole, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Spencer
Added: Friday, May 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lb butternut squash
1 large red bell pepper, cut into 1-inch pieces
3 tbsp. olive oil
2 large garlic cloves, minced
3 tbsp.minced fresh parsley leaves
1 1/2 tsp.minced fresh rosemary leaves
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan (about 2 ounces)

Directions:
Directions:
Preheat oven to 400F. 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. Serves 6 as a side dish.

Personal Notes:
Personal Notes:
From Sade and Kemi Odukogbe's Nana

 

 

 

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