Squash casserole

This is yummy.....I could eat this just by its self without anything else.....in fact I did. And its simple ......and smells fantastic when its cooking.

1 whole garlic bulb
2 tbsp olive oil divided
1 medium butternut squash ,cut into 1 inch pieces
2 red peppers cut into 1 inch pieces
1 large red onion cut into wedges
1/4 cup dry breadcrumbs
3 tbsps minced fresh parsley
1 1/2 teasp chopped fresh rosemary
 1 teasp salt
1/2 teasp pepper
1/2 cup grated Parmesan cheese

Remove papery outer skin from the garlic clove - do not peel or separate the cloves - cut the top off and brush with 1/2 teasp oil. Wrap the bulb in foil and bake at 425 for 30 - 35 mins or until softened. Reduce heat to 400. Cool garlic for 10 minutes. Squeeze softened garlic into a bowl and mash.
   Meanwhile, in a large skillet ,saute squash in a tbsp oil until golden brown.....took about 15 minutes, transfer to a large bowl.

In the same skillet, saute the peppers and onion in the remaining oil until crisp-tender. Add to squash.

Stir in the tomatoes ,garlic ,bread crumbs,parsley ,rosemary and salt and pepper. Transfer to a greased 13 x 9 inch baking dish,sprinkle with cheese and bake ,uncovered for 30 - 40 mins or until the squash in tender.