Ingredients
The following ingredients have 5 Servings
- 1 small butternut squash peeled and cut into cubes
- 2 yellow squash peeled & sliced
- 1/2 yellow onion chopped
- 3 cloves garlic chopped
- 5-6 baby bella mushrooms sliced
- 1/4 tsp. basil (and oregano)
- dash of red chili pepper flakes
- salt & pepper to taste
- 6 ounces grated cheese (I used combination of mozzarella and gruyere)
- 1 1/ 2 tbsp. butter divided
- 1 tbsp. olive oil
- 1 1/2 cups cottage cheese (full fat)
Instruction
- Preheat oven 350 degrees.
- Place squash in medium sauce pan and cover with water. Bring to boil, reduce heat to medium and cook 6-8 minutes. Remove from heat, drain well and set aside.
- Meanwhile melt 1 tbsp. butter and olive oil over medium heat. Add onion, and garlic and cook about 2-3 minutes. Add mushrooms, salt & pepper to taste, basil, oregano, and red chili pepper flakes. Cook an additional 5-6 minutes.
- Butter casserole pan with 1/2 tbsp. butter. Pour in squash.
- Dollop with cottage cheese. Then top with mushroom mixture and cheese.
- Bake in preheated oven 30 minutes.
- Remove from oven. You can drain any extra liquid you may have from baking.
