2 1/2 pound butternut squash, peeled, seeded and cut into 1 inch cubes
1 large red bell pepper, seeded and cut into 1 inch pieces
2 tablespoons olive oil
2 large cloves garlic, minced
2 tablespoons fresh parsley, minced
1/2 cup freshly grated Parmesan cheese
1. Preheat the oven to 400 degrees F. Coat a shallow 3 quart baking dish with cooking spray.
2. In a large bowl, mix the squash, bell peppers, olive oil, garlic, parsley, and rosemary. Turn into the baking dish. Sprinkle with the Parmesan cheese.
3. Bake for 55 minutes to 1 hour or until the squash is tender.