1 butternut squash
8-12 button mushrooms (sliced)
1 28 oz. can diced tomatoes
16 oz. ricotta or cottage cheese
1 cup shredded cheese
Italian seasoning (or basil & oregano)
First: bake your butternut squash. I did this simply by cutting off the cap, placing it in a baking pan with some water (fill the pan about half-way with water), and let it cook until it was soft. Second: remove seeds from squash, and peel off the skin. Third: Pack bottom of 9×12 pan (glass is best for flavor) with the butternut squash. Next, layer the raw mushrooms atop the squash. Then add your can of diced tomatoes (drain the liquid first), followed by a layer of the spices listed above. On top of the spices, add a layer of ricotta cheese (or cottage cheese). Now, add your layer of the sauce you just made (instructions below). Then top it all with shredded cheese of your choice (cheddar, mozzarella, etc.). Bake for 40 minutes on medium heat (sorry–my oven has no indicator for temperature, so I can’t confirm the temp for you!). Serve and enjoy.
1 6 oz. can tomato paste
2/3 to 1 cup milk
same seasonings as listed above
Combine tomato paste and 1/2 of the milk into mixing bowl. Stir until paste begins to thin. Keep adding milk until sauce is the consistency desired. It may take up to 1 cup of milk. Stir in seasonings to taste.