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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.


  • 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


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.

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