Italian Squash Casserole

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Difficulty: Easy - for beginners
Serves: 14 servings

Preparation time:
Cooking time:

Ingredients

•1 whole garlic bulb
•2 tablespoons olive oil, divided
•1 medium butternut squash (about 3-1/2 pounds), cut into 1-inch cubes
•2 large sweet red peppers, cut into 1-inch pieces
•1 large red onion, cut into wedges
•2 medium tomatoes, cut into wedges
•1/4 cup dry bread crumbs
•3 tablespoons minced fresh parsley
•1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
•1 teaspoon salt
•1/2 teaspoon pepper
•1/2 cup grated Parmesan cheese

Method

•Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Reduce heat to 400°. Cool garlic for 10 minutes. Squeeze softened garlic into a bowl and mash.
• Meanwhile, in a large skillet, saute squash in 1 tablespoon oil until golden brown; transfer to a large bowl. In the same skillet, saute peppers and onion in remaining oil until crisp-tender. Add to squash.
• Stir in the tomatoes, garlic, bread crumbs, parsley, rosemary, salt and pepper. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Bake, uncovered, for 30-40 minutes or until squash is tender. Yield: 14 servings (3/4 cup each).

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