Butternut Squash and Red Pepper

recipe
"This recipe is reason enough to keep a rosemary plant in a sunny window in your house, because it provides the freshest rosemary possible." -Robin Inman, Malden, MA

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 19 %
Fat 3.4 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 6.2 g
Carbohydrate 31.5 g
Fiber 5.8 g
Cholesterol 2 mg
Iron 2.3 mg
Sodium 412 mg
Calcium 143 mg

Ingredients

7 cups (1-inch) cubed peeled butternut squash (about 3 1/2 pounds)
1 1/2 cups (1-inch) pieces red bell pepper
3 tablespoons minced fresh parsley
1 tablespoon minced fresh rosemary
2 teaspoons olive oil
3/4 teaspoon salt
2 garlic cloves, minced
Cooking spray
2 tablespoons grated fresh Parmesan cheese

Preparation

Preheat oven to 450°.

Combine first 7 ingredients, tossing well. Place in a 13 x 9-inch baking dish coated with cooking spray. Bake at 450° for 30 minutes or until tender. Sprinkle with cheese.