Butternut Squash Bake

READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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