Easter Yummies

For Easter, we had some people over and I made this:

It's a butternut squash casserole, and it is amazing. (I'll post the recipe at the end if this post.)

And I wore a dress to church today. Because all my pants have holes in them. (Some people wondered why I didn't go shopping for pants when I went shopping the other day. My answer: Because it is going to be shorts weather soon. Duh.) I did not get a picture of me in the dress because I had to take it off so that I could nurse shortly after I got home from church. But Dave said it looked nice. Vernon didn't say anything about how I looked, but he did act like he wanted to have sex with me (which is his way of saying that I look nice).

Here is what Peace looked like today:

And now, the recipe:

Butternut Squash Casserole

• 3 1/2 pounds butternut squash
• 1 large red bell pepper, cut into 1-inch pieces
• 3 tablespoons olive oil
• 2 large garlic cloves, minced
• 3 tablespoons minced fresh parsley leaves
• 1 1/2 teaspoons minced fresh rosemary leaves
• freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan (about 2 ounces)
• 4 oz feta cheese

Preheat oven to 400°F. 

Make your husband cut the squash crosswise into 2-inch-thick slices (You could do this, but you're a dork with the knife and your husband makes fun of you every time you use one.) Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups). 

In a VERY large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan. 

Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

And now, THE BEST PART, top with 4 oz. of feta cheese. It's heavenly!