DELCIOUS. my entire family loved it...I will definitely make it again and probably double the recipe.
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
More From Cooking Light
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
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.
Butternut Squash and Red Pepper Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Cooking Light
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Cooking Light
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