Butternut Squash and Red Pepper Casserole

1. 1

   Preheat oven to 400F.

2. 2

   With a sharp knife cut squash crosswise into 2-inch-thick slices.

3. 3

   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).

4. 4

   In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste.

5. 5

   Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.

6. 6

   Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.