CC Butternut Ricotta Casserole

A combination of tastes and textures.

What’s more it’s healthy and calorie conscious as well!

2 or 3 slices of Butternut Squash (ea ½ cm thick)
1 small onion cut into slices
100 gm Swiss Chard (or alternatively spinach)
½ cup of Ricotta Cheese
20 gm Pine Nuts
10 gm Lighter Grated Mature Cheddar Cheese 
Sprinkle of grated Italian-style hard cheese
20 gm Sun-dried Tomatoes (drained)
Process C
Place the slices of squash on a tray in a Halogen Oven at 175 º C (or in a small lidded fry-pan on a moderate heat)
Cook for about 10 minutes
Whilst that is cooking, place the chard (or the spinach) in a steamer and cook for a few minutes – i.e. until softened and then drain thoroughly to remove excess moisture   
Turn over the slices of squash, then add onion slices on top of each slice and cook again in the same fashion for a further 10 minutes
Whilst that is cooking, place the ricotta cheese in a small bowl and whisk with a fork til smooth
Place half of the slices of the cooked squash & onion in the bottom of a 600 ml casserole dish
Fold the drained chard (or spinach) into the ricotta cheese and place half of that mixture evenly over the layer of the squash mixture
Evenly spraed the sun-dried tomato pieces over top of the chard & ricotta layer and then sprinkle the pine nuts over that
Finally sprinkle the cheddar and grated hard cheese over the top of the casserole contents. 
Place the casserole dish(uncovered) into your Halogen Oven set to 175° C (or at a suitable temperature in a conventional oven) for around 10 minutes
The top should be lightly browned and the the whole mixture cooked through
Calories  around 460 calories approximately