Butternut Squash and Red Pepper

"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


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


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


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.

Robin Inman,

Cooking Light

October 2004
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