Italian Squash Casserole Recipe

Name: Italian Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole garlic bulb; 2 tablespoons olive oil, divided; 1 medium butternut squash (about 3-1/2 pounds), cut into 1-inch cubes; 2 large sweet red peppers, cut into 1-inch pieces; 1 large red onion, cut into wedges; 2 medium tomatoes, cut into wedges; 1/4 cup dry bread crumbs; 3 tablespoons minced fresh parsley; 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup grated Parmesan cheese

Servings: persons

1 whole garlic bulb
2 tablespoons olive oil, divided
1 medium butternut squash (about 3-1/2 pounds), cut into 1-inch cubes
2 large sweet red peppers, cut into 1-inch pieces
1 large red onion, cut into wedges
2 medium tomatoes, cut into wedges
1/4 cup dry bread crumbs
3 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese

1
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425u00b0 for 30-35 minutes or until softened. Reduce heat to 400u00b0. Cool garlic for 10 minutes. Squeeze softened garlic into a bowl and mash.
2
Meanwhile, in a large skillet, saute squash in 1 tablespoon oil until golden brown; transfer to a large bowl. In the same skillet, saute peppers and onion in remaining oil until crisp-tender. Add to squash.
3
Stir in the tomatoes, garlic, bread crumbs, parsley, rosemary, salt and pepper. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Bake, uncovered, for 30-40 minutes or until squash is tender.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole garlic bulb, 2 tablespoons olive oil, divided, 1 medium butternut squash (about 3-1/2 pounds), cut into 1-inch cubes, 2 large sweet red peppers, cut into 1-inch pieces, and more.

Yes, Italian Squash Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Squash Casserole

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