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Butternut Squash and Red Pepper Casserole

Butternut Squash and Red Pepper Casserole
Total Preparation Time: 15 to 30 minutes Number of Servings: 4
Actual Cooking Time:1 hour Source:
Food Groups: Milk & Milk Products, Vegetables
Main Ingredient: Vegetables
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber, Low Fat, Low Sodium
Origin: American
Special Features: Make Ahead , Vegetarian


1 1/2 pounds butternut Squash, peeled, seeded and cut into 1 inch cubes
3/4 large red bell Pepper, seeded and cut into 1 inch pieces
2 teaspoons olive Oil
2 large cloves Garlic, minced
2 tablespoons fresh Parsley, minced
1 teaspoons fresh Rosemary leaves, minced
3 1/2 tablespoons grated Parmesan cheese


Preheat oven to 400 degrees F.

Combine squash and next 5 ingredients in a bowl. Season with salt and freshly ground black pepper to taste.

Transfer mixture to a gratin dish or other shallow baking dish and sprinkle evenly with Parmesan. Bake about 1 hour in middle of oven until squash is tender and top is golden.

Nutrient Information
Calories: 125
Total Fat: 4 g
Saturated Fat: 2 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 83 mg
Carbohydrates: 22 g
Protein: 4 g
Fiber: 6 g
Vitamin A: 1422 IU
Vitamin C: 74 mg
Calcium: 146 mg
Iron: 2 mg

Cook's Notes: