- 12oz Pure Flavor® RedRoyals® Sweet Cherry Tomatoes On-The-Vine, half quartered and half whole
- 1lb lean ground beef
- 1 large butternut squash, peeled and diced
- 4 celery stalks, chopped
- 1 zucchini, finely chopped
- 1 red onion, chopped
- 1 cup ricotta cheese
- 1 cup kale, chopped
- ¾ cup water
- ½ can chickpeas, drained and rinsed
- ½ cup Greek yogurt
- ¼ cup parsley, chopped
- 1 egg
- 2 garlic cloves, crushed
- 3 tsp ground cumin
- 1 tsp olive oil
- 1 tsp ground cinnamon
Preheat oven to 400°F. Line two baking trays with parchment paper and arrange squash on the trays. Coat lightly with oil and sprinkle with half the cumin. Bake for 30 minutes, turning halfway.
Heat oil in a large saucepan over medium heat. Cook onion and celery until softened. Add garlic, cinnamon, and remaining cumin. Cook for 1 minute.
Add the beef to the pan and brown, approx. 5 minutes. Add the quartered tomatoes, chickpeas, zucchini, and water. Bring to boil, reduce heat to low and simmer for 20 minutes.
In a medium bowl combine ricotta, egg, yogurt, and parsley.
Lightly spray baking dish with olive oil. Spread half the cooked mixture over the base of the dish. Top with half the roasted squash. Repeat with another layer of both.
Top with ricotta mixture and bake for 25 minutes or until browned.
While casserole is baking, place remaining tomatoes-on-the-vine on a lined baking tray and bake for 15 minutes.
To serve, top with roasted tomatoes and chopped kale.