Baked Squash & Tomato

Baked squash lends a creamy mouth feel to any dish it is incorporated into.

As the fall and winter months roll around, the availability of winter squashes increases in your grocer's produce bins. Acorn, Hubbard, spaghetti and butternut are just some of the varieties that you can use to make hearty dishes, such as soups and casseroles. Winter squash's mild flavors and creamy textures lend themselves to many dishes, and they pair well with more acidic foods, such as tomatoes. A casserole made with butternut squash and tomatoes can make for a filling meal on those cool nights with your family.

Things You'll Need

• 1/2 cup pine nuts
• Baking sheet
• Skillet
• Tablespoon
• Olive oil
• Vegetable peeler
• Large butternut squash
• Knife
• Salt
• Ground black pepper
• Tongs
• Onion
• 2 garlic cloves
• 2 large tomatoes
• 1 tsp ground oregano
• 1 tsp dried basil leaves
• 1 tsp ground nutmeg
• Baking dish
• Ricotta cheese

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Place 1/2 cup of pine nuts on a baking sheet and bake for 10 to 15 minutes. Set the pine nuts aside to cool.

2. Heat a large skillet on medium-high heat. Add 2 tablespoons of olive oil and heat until the oil just starts to smoke. Turn the skillet down to medium.

3. Peel the skin from a large butternut squash using a vegetable peeler. Split the squash lengthwise in half using a knife. Remove the seeds from the squash and discard.

4. Cut the squash into 1-inch slices, and sprinkle the slices with salt and ground black pepper. Add the squash to the skillet a few slices at a time -- do not overcrowd the skillet.

5. Cook the squash in the skillet until browned on one side, about three minutes. Use tongs to flip the squash and cook on the other side for another three minutes. Remove the squash and set aside. Repeat for any remaining squash.

6. Peel the onion and cut in half lengthwise. Cut 1/2-inch slices from each half of the onion. Mince two garlic cloves. Add 1 tablespoon of olive oil to the skillet, than add the onions and garlic.

7. Saute the onions until they are translucent, about eight minutes. Rough chop two large tomatoes and add them to the skillet. Add 1 teaspoon each of ground oregano, dried basil leaves and ground nutmeg.

8. Add the squash to a large baking dish, such as a 9-by13-inch dish. Coat the baking dish with olive oil and add the squash slices. Top with the onion-tomato mixture. Spread a thin layer of ricotta cheese on top of the onion-tomato mixture, then top with the toasted pine nuts.

9. Bake for 10 minutes or until the cheese is bubbly.