Butternut squash and tomato gratin
1 large or 2 medium butternut squash
2 tbsp. olive oil
2 (14 1/2-oz.) cans diced tomatoes, plain or with basil, garlic and oregano, drained
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2 cups shredded Cheddar cheese
Makes 12 servings.
Place rack in center of oven and preheat the oven to 400 degrees.
Using a sharp knife, trim off and discard the ends of the squash, then slice it in half lengthwise.
Scoop out the seeds with a spoon and discard them. Place the squash halves, cut side up, in a microwave oven, cover them with a piece of waxed paper and cook on high power until soft, yet still firm enough to cut into cubes, about 8 to 9 minutes.
Place the squash on a large cutting board and let cool long enough to handle it, then peel and cut it into 1-inch cubes. Place the squash in a 13-by-9-inch glass or ceramic baking dish, drizzle the olive oil on it, then scatter the tomatoes, followed by the Cheddar cheese, evenly on top.
Bake the gratin until the cheese melts and the squash and tomatoes are heated through, 20 to 25 minutes.