Name: Italian Squash Casserole
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 -

Ingredients for - Italian Squash Casserole

1. 1 whole garlic bulb

2. 2 tablespoons olive oil, divided

3. 1 medium butternut squash (about 3-1/2 pounds), cut into 1-inch cubes

4. 2 large sweet red peppers, cut into 1-inch pieces

5. 1 large red onion, cut into wedges

6. 2 medium tomatoes, cut into wedges

7. 1/4 cup dry bread crumbs

8. 3 tablespoons minced fresh parsley

9. 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

10. 1 teaspoon salt

11. 1/2 teaspoon pepper

12. 1/2 cup grated Parmesan cheese

How to cook deliciously - Italian Squash Casserole

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.