Ingredients
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1 (21 oz) pkg pre-cut Butternut Squash Planks
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Salt, to taste
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Pepper, to taste
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2 cups ricotta cheese
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2 1/2 tbsp chopped basil
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4 tbsp olive oil
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3 cups tomato sauce
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2 cups shredded mozzarella
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1/4 tsp oregano
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1/2 cup Parmesan
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1 tsp minced garlic
Steps
1
Preheat oven to 400⁰F.
2
Toss squash with 1 tsp of salt. Let drain in colander for 10–15 minutes. Dry planks with paper towels.
3
Stir together ricotta, 2 tablespoons of basil, and ¼ cup of Parmesan in a separate bowl. Season lightly with salt and pepper.
4
Heat a medium-sized pot with 2 Tbsp of olive oil. Add 1 tsp of minced garlic. Sauté until golden brown. Add tomato sauce to garlic. Add oregano and ¼ tsp of basil. Season with salt and pepper; heat to a simmer. Remove from heat and set aside.
5
Drizzle 1 Tbsp of olive oil in an 8x8 baking pan. Spoon about ¼ cup sauce evenly over bottom of dish. Arrange 3 squash planks to cover bottom of dish. Spoon half of the ricotta mixture over the squash; spread evenly. Top ricotta with 1/3 of mozzarella; spread 1 cup of sauce over top. Repeat for 2 more layers, ending with sauce and a final sprinkling of cheese.
6
Set the dish on a rimmed baking sheet; bake 45–50 minutes or until squash is fork-tender.
7
Remove from the oven; let sit for 5–10 minutes before cutting into squares to serve.
