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

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 19%
  • Fat: 3.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.2g
  • Carbohydrate: 31.5g
  • Fiber: 5.8g
  • Cholesterol: 2mg
  • Iron: 2.3mg
  • Sodium: 412mg
  • Calcium: 143mg


  • 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


  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.
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