Butternut Squash Bake

Name: Butternut Squash Bake
Ingredients: 1 large butternut squash (aka pumpkin squash); 1 garlic clove, 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

9 ingredients

6 steps

Ingredients

1 large butternut squash (aka pumpkin squash)
1 garlic clove, 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

1

Preheat oven to 400 degrees.
2

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.).
3

Toss with garlic and olive oil and pour mixture into 2 quart baking dish.
4

Bake, uncovered, for 30 minutes, stirring twice. Meanwhile, chop tomatoes.
5

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.
6

Return to oven and bake, uncovered, for 30 more minutes or until hot and bubbly and cheese has melted.