Roasted Butternut Squash & Red Peppers With Rosemary, Garlic & Parmesan

Thursday, October 20, 2011

When I saw Kaela post this recipe on Local Kitchen a week or two ago, I knew I would be making it soon.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

I rushed right out and bought a nice-looking organic butternut squash. And then the kitchen gods smiled on us and gave us three lovely red peppers in our CSA delivery this past week. It was fate...

Butternut, red pepper, rosemary and garlic by Eve Fox, Garden of Eating blog, copyright 2011

The rest was easy and enjoyable - just like falling in love. I peeled the butternut squash, cut it in half, removed the seeds and cubed it.

Butternut squash by Eve Fox, Garden of Eating blog, copyright 2011

I cut a big sprig off our rosemary plant, washed it, stripped the leaves and chopped them up.

Chopping the rosemary with my favorite Wusthof knife by Eve Fox, Garden of Eating blog, copyright 2011

I diced the lovely red peppers and pressed some garlic (I hate mincing garlic - I always opt for the press).

Red peppers by Eve Fox, Garden of Eating blog, copyright 2011

Then I tossed it all together with some olive oil, salt, and black pepper in one of my handy metal mixing bowls - they're the bomb! Cheap, light, and sturdy, what more can you ask for? I highly recommend getting a set if you don't have one already.

Tossing the squash, peppers, rosemary and garlic by Eve Fox, Garden of Eating blog, copyright 2011

Then I spread it in a layer on a heavy baking sheet, grated Parmesan over the top with my beloved microplane zester and put it in the oven.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

I turned them two or three times while they roasted to prevent burning, then declared them finished. Topped with a bit more fresh parmesan, they were DE-LI-CIOUS! Thank you, Kaela. I will be making this again often.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

Roasted Butternut Squash & Red Pepper With Rosemary, Garlic & Parmesan  
(recipe courtesy Local Kitchen)

Serves 4 as a side

Ingredients

* 1 2 1/2 to 3-lb butternut squash (or other winter squash), peeled, seeded and diced to 1/2-inch cubes
* 2 large red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
* 3 garlic cloves, pressed or minced
* 3 Tbsps chopped parsley
* 4-5 sprigs of fresh rosemary, leaves finely chopped (about 1 tbsp)
* Sea salt & freshly ground pepper, to taste
* 3-4 Tbsps olive oil
* 1/2 cup (2 oz) freshly grated Parmesan or Romano cheese

Directions

1. Preheat oven to 400 degrees F (375 degrees F convection).

2. In a large bowl, combine squash, bell pepper, garlic, parsley, rosemary, salt & pepper. Toss to mix. Drizzle in olive oil, tossing as you go, until vegetables are all lightly coated.

3. Transfer to a rimmed baking sheet or large casserole dish. Sprinkle half of the cheese evenly over the top of the vegetables.

4. Roast, stirring 2 or 3 times, until the squash is tender and beginning to brown at the edges, 45–50 minutes. Sprinkle the remaining cheese over the top and serve hot or at room temperature.

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3 comments:

Elspeth Evans said...

I see what you mean! That looks scrummy! I'll have to try it.

The Food Hunter said...

This looks beautiful and sounds delicious.

Trotter said...

I made this last night and it not only tastes great but also made the kitchen smell wonderful. I followed the recipe exactly and will be making it again . . . often!

Thursday, October 20, 2011

Roasted Butternut Squash & Red Peppers With Rosemary, Garlic & Parmesan

When I saw Kaela post this recipe on Local Kitchen a week or two ago, I knew I would be making it soon.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

I rushed right out and bought a nice-looking organic butternut squash. And then the kitchen gods smiled on us and gave us three lovely red peppers in our CSA delivery this past week. It was fate...

Butternut, red pepper, rosemary and garlic by Eve Fox, Garden of Eating blog, copyright 2011

The rest was easy and enjoyable - just like falling in love. I peeled the butternut squash, cut it in half, removed the seeds and cubed it.

Butternut squash by Eve Fox, Garden of Eating blog, copyright 2011

I cut a big sprig off our rosemary plant, washed it, stripped the leaves and chopped them up.

Chopping the rosemary with my favorite Wusthof knife by Eve Fox, Garden of Eating blog, copyright 2011

I diced the lovely red peppers and pressed some garlic (I hate mincing garlic - I always opt for the press).

Red peppers by Eve Fox, Garden of Eating blog, copyright 2011

Then I tossed it all together with some olive oil, salt, and black pepper in one of my handy metal mixing bowls - they're the bomb! Cheap, light, and sturdy, what more can you ask for? I highly recommend getting a set if you don't have one already.

Tossing the squash, peppers, rosemary and garlic by Eve Fox, Garden of Eating blog, copyright 2011

Then I spread it in a layer on a heavy baking sheet, grated Parmesan over the top with my beloved microplane zester and put it in the oven.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

I turned them two or three times while they roasted to prevent burning, then declared them finished. Topped with a bit more fresh parmesan, they were DE-LI-CIOUS! Thank you, Kaela. I will be making this again often.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

Roasted Butternut Squash & Red Pepper With Rosemary, Garlic & Parmesan  
(recipe courtesy Local Kitchen)

Serves 4 as a side

Ingredients

* 1 2 1/2 to 3-lb butternut squash (or other winter squash), peeled, seeded and diced to 1/2-inch cubes
* 2 large red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
* 3 garlic cloves, pressed or minced
* 3 Tbsps chopped parsley
* 4-5 sprigs of fresh rosemary, leaves finely chopped (about 1 tbsp)
* Sea salt & freshly ground pepper, to taste
* 3-4 Tbsps olive oil
* 1/2 cup (2 oz) freshly grated Parmesan or Romano cheese

Directions

1. Preheat oven to 400 degrees F (375 degrees F convection).

2. In a large bowl, combine squash, bell pepper, garlic, parsley, rosemary, salt & pepper. Toss to mix. Drizzle in olive oil, tossing as you go, until vegetables are all lightly coated.

3. Transfer to a rimmed baking sheet or large casserole dish. Sprinkle half of the cheese evenly over the top of the vegetables.

4. Roast, stirring 2 or 3 times, until the squash is tender and beginning to brown at the edges, 45–50 minutes. Sprinkle the remaining cheese over the top and serve hot or at room temperature.

You might also like:

"Like" the Garden of Eating on Facebook for even more great recipes, ideas, pics and inspiration!

3 comments:

Elspeth Evans said...

I see what you mean! That looks scrummy! I'll have to try it.

The Food Hunter said...

This looks beautiful and sounds delicious.

Trotter said...

I made this last night and it not only tastes great but also made the kitchen smell wonderful. I followed the recipe exactly and will be making it again . . . often!