6 lbs butternut squash
1 1/2 cups of basil pesto
1/2 cup grated Parmesan cheese
Squash: Cut off ends
Cut in half and peel with a knife
Remove seeds with a spoon
Cut into 1 inch cubes.
Steam cubes approx. 20 minutes until tender.
Place in food processor, add salt and pepper to taste, and puree.
Add a layer of pureed squash to a baking dish
Add 1 cup of the pesto in an even layer.
Add the rest of the squash,
Put the remaining pesto across the top of the dish in small portions. It should only cover a small part of the squash. Marbelize the pesto and squash with a butter knife and then lightly sprinkle a little more cheese across the top of the dish. Enough to get some browned bits, but not enough to cover the decorative marbeling.
Bake in oven ( 350 degrees) for approx. 40 minutes.