Butternut Squash and Red Pepper

Here's a new way to try butternut squash as a side dish. I like how savory it is, since often butternut squash is spiced on the sweeter side.

Coat a 13x9 inch baking dish with cooking spray. In the dish, combine 7 cups of (1-inch) cubed and peeled butternut squash, 1 and 1/2 cups (1-inch) pieces of red bell pepper, 3 tablespoons minced parsley, 1 tablespoon minced fresh rosemary, 2 teaspoons olive oil, 1/2 tsp. salt, and 2 minced garlic cloves.

Bake at 450 degrees for 30 minutes.

Before serving, sprinkle with 2 tablespoons of shredded vegan cheese in place of Parmesan - I used the vegan mozzarella from Galaxy Foods.

You'll have about 5, 1-cup servings of 170 calories each.

Cost:
butternut squash $6.10
red bell pepper $0.83