Butternut Squash And Red Pepper Casserole Recipes

Steps:

• Pre-heat oven to 400 degrees.
• In large bowl, stir together squash, bell pepper, cheese, oil, garlic and herbs, salt and pepper to taste. Transfer mixture to a 1-2 1/2 quart shallow baking dish.
• Bake on middle rack until squash is tender and top is golden; about 1-hour.

Steps:

• Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender.
• Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through.

Steps:

• In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.

Steps:

• Preheat oven to 400°F.
• Cut squash into 1-inch cubes if too large.
• In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
• Bake squash approximately 50 minutes until tender.
• *Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.

Steps:

• In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
• Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
• Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix all ingredients until squash and bell pepper are coated. Spread in pan.
• Roast uncovered 25 to 30 minutes, stirring once, until squash is tender.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put all the veg on a large baking tray and toss together with rapeseed oil, garlic cloves in their skins, ground coriander, ground cumin and some seasoning. Roast for 45 mins, moving the veg around in the tray after 30 mins, until soft and starting to caramelise. Squeeze the garlic cloves out of their skins. Tip everything into a large pan. Add the chicken or vegetable stock, harissa paste and double cream. Bring to a simmer and bubble for a few mins. Blitz the soup in a blender, check the seasoning and add more liquid if you need to. Serve swirled with extra cream and harissa.