Butternut Squash and Red Pepper Casserole

by Anna Carts
(Alexandria, VA)

My sister's neighbor Anna came up with this recipe for butternut squash, and it's fabulous. Maggie described it as "melt-in-your-mouth," so that's a pretty great recommendation. It's easy and perfect for this time of year when you've already roasted, pureed, and souped tons of butternut squash.





Ingredients:


  • 2 medium butternut squash
  • 1 large red bell pepper, cut into 1 inch pieces
  • 3-4 tablespoons olive oil
  • 2-3 cloves garlic, pressed or grated
  • 2 teaspoons fresh rosemary, minced
  • Freshly ground sea salt to taste
  • Freshly ground black pepper to taste





Directions:

Preheat oven to 400 degrees F.



Cut away peel & seeds from squash and then cut into approximately 1-inch cubes.



In a large bowl combine the squash, bell peppers, oil, pressed garlic, rosemary, salt and black pepper.



Transfer to a 2 to 2-1/2 quart shallow baking dish.



Bake in middle of oven until squash is tender and top is golden, 50 - 60 minutes.



Serves 6 as a side dish.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Vegan Thanksgiving.

Follow Me on Pinterest


FREE Vegan Ezine! 2011 Subscribe to
Vegan Bytes
and get a FREE 5-page guide to weight loss!


Email Address
First Name
Then

Your email address is completely secure. I will only use it to send our newsletter.

Site Reviews   |   Advertising Policy   |   Privacy Policy   |   Meet Me   |   Search this Site   |   Site Map

by Cathleen Woods   |   © Copyright 2008-2016   |   Vegan-Nutritionista.com

Disclaimer: Everything in this website is based upon information collected by Cathleen Woods, from a variety of sources. It is my opinion and is not intended as medical advice.
It is recommended that you consult with a qualified health care professional before making a diet change.