The ingredients given here are approximate, as this is really a dish that you can adjust easily to the amount of squash you have. I love the Parmesan topping so tend to really pile that on.
Serve this with roasted turkey breast and the Warm Salad of Caramelized Brussels Sprouts with Maple-Balsamic Vinaigrette for a perfectly healthy and delicious fall meal.
Butternut Squash Gratin
Serves 4-6 as a side dish
8 c. butternut squash, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
Drizzle of olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh rosemary leaves
Coarse salt freshly ground black pepper to taste
1/2 cup freshly grated Parmesan, or more to your preference
Preheat oven to 400°F.
In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a shallow baking dish and sprinkle evenly with Parmesan.
Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.