Squash and Red Pepper Bake
2 1/4 pounds butternut squash, peeled, seeded and cut into 1 inch cubes
3/4 large red bell pepper, cooked, seeded and cut into 1 inch pieces
2 teaspoons olive oil
2 cloves garlic, minced
2 tablespoons fresh parsley, minced
1 teaspoon fresh rosemary leaves, minced
3 1/2 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees. Combine squash and next 5 ingredients in a bowl. Season the mixture with salt and freshly ground black pepper to taste. Transfer mixture to a gratin dish or other shallow baking dish and sprinkle evenly with Parmesan. Bake about 1 hour in middle of oven until squash is tender and top is golden.