- 3 1/2 pounds butternut squash
- 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.