Butternut Squash And Red Pepper

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7 cups (1-inch) cubed peeled butternut squash (about 3 1/2 pounds)

1 1/2 cups (1-inch) pieces red bell pepper

3 tablespoons minced fresh parsley

1 tablespoon minced fresh rosemary

2 teaspoons olive oil

3/4 teaspoon salt

2 garlic cloves, minced

Cooking spray

2 tablespoons grated fresh Parmesan cheese

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