My boyfriend made dinner on friday night, and we had a bunch of left-over butternut squash that had been roasted. I decided to repurpose it into a baked casserole and we really liked how it turned out!
I forgot to take a picture of the first part – you know, the whole prepping part. In fact, I didn’t remember to take a photo until the whole casserole was already put together.
- 1/2 to 1 butternut squash, cooked (you could put any kind of squash in here that you have leftover). Make sure all peel is taken off of the squash.
- 1 small tub of ricotta
- 1 package of cooked pasta
- 1 large can diced tomatoes
- oregano and basil (I didn’t measure this so you’ll have to make it up)
- parmesan to top
In a large casserole dish, spread cooked pasta. In a large bowl, combine butternut squash and ricotta (I used a potato masher to do this). Spread in an even layer over the cooked pasta and top with an even layer of diced tomatoes. Sprinkle the oregano and basil on top and coat with a layer of parmesan (or whatever cheese you have lying around).
Put in the oven @ 400F for about 30 minutes. I put on broil for the last 5 minutes.
Eat it right away because butternut squash smells amazing. That’s a fact.