Ingredients:
1 large butternut squash ( aka pumpkin squash)
1 garlic cloves, minced
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, chopped
1 1/2 cups part-skim mozzarella cheese, shredded
1/4 cup parmesan cheese
4 -5 scallions, sliced
Directions:
Preheat oven to 400 degrees.
Cut squash in half, scoop out seeds, peel and cut into 1-inch cubes. (Received a suggestion from a more experienced chef here on ‘zaar, peeling will be easier if squash is cut into smaller chunks first.).
Toss with garlic and olive oil and pour mixture into 2 quart baking dish.
Bake, uncovered, for 30 minutes, stirring twice. Meanwhile, chop tomatoes.
Remove baking dish from oven, add salt and pepper and mash the squash up a bit with the back of a spoon. In the following order, top with tomatoes, mozzarella cheese, parmesan and scallions.
Return to oven and bake, uncovered, for 30 more minutes or until hot and bubbly and cheese has melted.
Servings: 4
Time preparation: 60 min.
Time total: 80 min.