Butternut Squash Bake

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.