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

Directions

1. 1

   Preheat oven to 400 degrees.

2. 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. 3

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

4. 4

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

5. 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. 6

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