Roasted butternut squash with red pepper

Roasting butternut squash and red bell pepper with a topping of freshly grated Parmesan cheese is a simple way to amp the flavor of warm veggies.

The Garden of Eating
Toss butternut squash and red pepper with a little olive oil, salt, pepper, and fresh herbs and top with grated Parmesan before roasting.

When I saw Kaela post this recipe on Local Kitchen, I knew I would be making it soon.
I rushed right out and bought a nice-looking organic butternut squash. And then the kitchen gods smiled on us and gave us three lovely red peppers in our CSA delivery.

The rest was easy and enjoyable – just like falling in love. I peeled the butternut squash, cut it in half, removed the seeds and cubed it.

I cut a big sprig off our rosemary plant, washed it, stripped the leaves and chopped them up.

I diced the lovely red peppers and pressed some garlic (I hate mincing garlic – I always opt for the press).

Then I tossed it all together with some olive oil, salt, and black pepper in one of my handy metal mixing bowls – they're the bomb! Cheap, light, and sturdy, what more can you ask for? I highly recommend getting a set if you don't have one already.

Then I spread it in a layer on a heavy baking sheet, grated Parmesan over the top with my beloved microplane zester and put it in the oven.

I turned them two or three times while they roasted to prevent burning, then declared them finished. Topped with a bit more fresh parmesan, they were DE-LI-CIOUS! Thank you, Kaela. I will be making this again often.

Roasted Butternut Squash & Red Pepper With Rosemary, Garlic & Parmesan
Recipe courtesy Local Kitchen
Serves 4 as a side

1 2-1/2 to 3-lb butternut squash (or other winter squash), peeled, seeded and diced to 1/2-inch cubes
2 large red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
3 garlic cloves, pressed or minced
3 tablespoons chopped parsley
4 to 5 sprigs of fresh rosemary, leaves finely chopped (about 1 tbsp)
Sea salt & freshly ground pepper, to taste
3 to 4 tablespoons olive oil
1/2 cup (2 oz) freshly grated Parmesan or Romano cheese

1. Preheat oven to 400 degrees F. (375 degrees F convection).

2. In a large bowl, combine squash, bell pepper, garlic, parsley, rosemary, salt & pepper. Toss to mix. Drizzle in olive oil, tossing as you go, until vegetables are all lightly coated.

3. Transfer to a rimmed baking sheet or large casserole dish. Sprinkle half of the cheese evenly over the top of the vegetables.

4. Roast, stirring 2 or 3 times, until the squash is tender and beginning to brown at the edges, 45–50 minutes. Sprinkle the remaining cheese over the top and serve hot or at room temperature.

Related post on The Garden of Eating: Risotto With Roasted Butternut Squash & Sage

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