ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butternut Squash and Red Pepper

Yield 5 servings (serving size: 1 cup)
"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

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.