Squash & Tomato Gratin

Squash & Tomato Gratin

Metric Ingredient Imperial 1 large butternut squash 1 30 ml olive oil 2 tbsp 2 cans diced tomatoes with basil & garlic, drained (14 oz / 398 ml) 2 500 ml cheddar cheese, shredded 2 cup

Trim ends from squash, then slice in half lengthwise.  Scoop out seeds.  Place squash halves, cut side up, in microwave oven.  Cover with waxed paper.  Cook on high power for 8 to 9 minutes or until soft yet still firm enough to cut into cubes. Place squash on cutting board and let cool enough to handle.  Peel and cut into large cubes.  Place squash in 13 x 9 inch (33 x 25 cm) baking dish.  Drizzle oil over top.  Scatter tomatoes on top, then cheese.  Bake in preheated 400 F (200 C) oven for 20 to 25 minutes or until cheese is melted and squash and tomatoes are heated through. Servings: 12

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