

½ gallon pasteurized milk (not ultra-pasteurized)
3 TB lemon juice
3 Honeynut squash or 1 large butternut squash, enough for 2 cups cooked puree.
1 lb fresh mushrooms: Lion's Mane or Hen-of-the-Woods (Maitake) work great.
Olive oil for sautéing
1 cup grated Parm
1 cup grated aged gouda or extra sharp cheddar
½ cup chopped fresh parsley
½ tsp dry oregano or 1 tsp fresh oregano
2 pinches nutmeg (freshly grated if possible)
1 lb dry pasta
What you do:
Roast squash at 390℉ in a dry pan until tender (20-30 minutes). Let cool. Remove seeds and skin, and set aside.

Sauté mushrooms in olive oil until they lost most of their moisture and turned golden brown.
Mix ricotta with ⅔ cup of grated parm and ⅔ cup of gouda/cheddar, add parsley, oregano and nutmeg, salt & pepper to taste.

Pour into an approx. 9 x 13-inch baking dish, top with ricotta/grated cheese mix and a light dusting of parm.
Bake at 390℉ till bubbly, 20-30 min. If it’s bubbling but not brown, finish it off with 1-2 minutes under the broiler setting while watching it closely.
Let rest for 20 min if you can resist, I couldn’t.