“Different version that includes pine nuts and lots of cheese!”
1hr 50mins

Ingredients Nutrition


  1. In large Dutch oven, place squash and onion. Cover with water. Bring to boil over high heat. Reduce heat to low. Cook for 10-15 minutes or until squash is very tender. Drain. Cool for 5 minutes.
  2. In the work bowl of a food processor, pulse squash until smooth. Pour into a wire mesh strainer over a bowl. Drain for 30 minutes.
  3. Preheat oven to 400 degrees. Spray a 3 quart baking dish with nonstick cooking spray.
  4. In a large bowl, combine drained squash mixture, 1 cup Manchego cheese, all of mozzarella and Cheddar cheeses, 2 teaspoons salt, and 1 teaspoons pepper. (Can be made one day ahead and refrigerated. Allow to come to room temperature before proceeding) Pour into prepared dish. Cover, and bake for 20 minutes.
  5. Combine remaining 1 cup Manchego cheese, panko, pine nuts, melted butter, remaining 1 teaspoons salt and 1 teaspoons pepper in a medium bowl. Spread evenly over baked squash mixture, and return to oven. Bake for 5-10 minutes, or until lightly golden.

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