Butternut Squash and Red Pepper Casserole
Ingredients
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