1 of each – delicioso, butternut and acorn squash – roasted
1 cup ricotta cheese (i use fat free)
1 cup cottage cheese (again i use fat free0
1 sprig of fresh rosemary – chopped
1 cup panko bread crumbs
1/4 cup shredded mozzerall
1/4 cup shredded farmers cheese (or queso fresco)
preheat oven to 400*
cut squash in half and remove the seeds. on baking sheet, line with parchment, and spray w/nonstick cooking spray (i use olive oil spray). place squash on baking sheet, flesh side up and bake for 40 minutes. then let cool enough for handling.
mix ricotta cheese, cottage cheese, and rosemary in bowl
mix panko and shredded cheeses together
once cool enough to handle, cut the skin off all the squash. cut delicioso squash into slices and layer in 9 in pie dish, then put a layer of ricotta, cottage cheese mixture on the squash. then cut butternut squash and make next layer. add the remaining cheese mixture on top of butternut squash. cut and layer the acorn squash and top with the panko/cheese mixture.
put back in the oven and let bake for about 15-20, or until topping is golden brown.