Cheesy Butternut Squash and Tomato Casserole -

Ingredients

• 1 cup, divided Farmer Cheese
• 3 cups of fresh (or frozen) butternut squash (about 1 large or 2 small squashes)
• 1 regular size box of fusilli or rotini pasta
• 1 tbsp. extra-virgin olive oil
• 1 15 oz. can of tomato sauce (no salt added)
• 4 fresh Roma tomatoes, diced
• 1/2 a yellow onion, diced
• 1/2 cup half and half
• 1/2 cup Organic Whole Milk Plain Kefir
• 1 cup shaved (or shredded) Parmesan cheese, divided in half
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 1 tsp. dried Italian seasoning (no salt) or use dried oregano
• 2 tbsp. dried parsley or 3-4 tbsp. fresh parsley