| 1-1/2 lbs. | Butternut squash, peeled, seeded and cut into 1 inch cubes |
| 3/4 | Large red bell pepper, seeded and cut into 1 inch pieces |
| 2 tsp. | Olive oil |
| 2 | Large cloves garlic, minced |
| 2 tbs. | Fresh parsley, minced |
| 1 tsp. | Fresh rosemary leaves, minced |
| 3-1/2 tbs. | Grated Parmesan cheese |
Preheat oven to 400 degrees F. Combine squash and next 5 ingredients in a bowl. Season 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.