ROASTED BUTTERNUT SQUASH AND RED PEPPER

Ingredients

• 1/4 cup chopped fresh parsley
• 2 tbsp oil
• 1 tsp rosemary, crumbled
• 3/4 tsp salt
• 2 cloves garlic, finely chopped
• 8 cups cubed peeled butternut squash (1 inch)
• 2 1/2 cups red bell pepper pieces (1 inch)
• 2 tbsp freshly grated Parmesan cheese

Directions

1. Grease a large rimmed baking sheet or line with nonstick foil.
2. Combine parsley, oil, rosemary, salt and garlic in a large bowl. Add squash and red pepper; toss until coated
3. Place mixture in a single layer in prepared pan.
4. Bake, uncovered, at 425ºF, stirring occasionally, for 45 - 50 minutes or until squash and red pepper are tender and beginning to brown.
5. Transfer to a serving dish and sprinkle with Parmesan cheese.