Decadent Squash Casserole
1 pound any roasted squash cubed to 1/2″ cubes, sweet potatoes already roasted and sliced, or raw zucchini sliced lengthwise or in circles
6 ounces Brie, rind removed and cheese cut into chunks
4 ounces full fat yogurt, softened and cubed
3 large eggs, lightly beaten
1 cup ricotta
3 ounces Parmigiano-Reggiano, grated ( 3/4 cup)
¾ teaspoon black pepper
¼ teaspoon finely grated nutmeg
Heat oven to 375 degrees. Butter a 2-quart gratin dish.
In a large bowl and toss hot squash immediately with Brie and yogurt until melted and smooth. In a separate bowl, whisk together eggs, ricotta and parmigiano. Stir egg mixture into squash. Season with pepper and nutmeg.
Turn mixture into prepared pan. Bake until golden brown and bubbling, about 30 minutes. Serve immediately.