Butternut Squash and Red Pepper Casserole

This recipe appeared in Gourmet Magazine in September 1995.  I found it on Epicurious and enjoy the combination of flavors.  It can easily be made vegan by omitting the Parmesan cheese.

Serves 12-14

 

Ingredients:

3 1/2 pounds butternut squash
1 large red bell pepper, cut into 1-inch pieces
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh rosemary leaves
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan (about 2 ounces,) optional

Preparation:

With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).  (There are good videos on the internet for how to cut squash. The easier alternative is to purchase it peeled and cubed already.)
In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.