Start the squash: Place an oven rack in the center of the oven; preheat to 450 degrees F. Wash and dry the fresh produce. Place the squash in a large ceramic or metal baking dish (do not use glass). Drizzle with olive oil and season with salt, pepper, and half the splice blend. Toss to coat. Bake 15 mins. Leaving the oven on, remove from the oven.

Add the gnocchi: Carefully add the gnocchi and 1/4 cup of water to the baking dish of partially baked squash. Cover tightly with foil. Bake 9 to 11 minutes, or until the gnocchi are cooked through and the squash is tender when pierced with a fork. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients: Meanwhile, in a bowl, combine the cream and pesto. In a separate bowl, combine the breadcrumbs, parmesan, remaining spice blend, 1 tablespoon of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Finish & serve your dish: To the baking dish of baked squash and gnocchi, add the vinegar, creamy pesto, and spinach; stir to combine. Season with salt and pepper. Evenly top with the fontina, mozzarella (tearing into bite-sized pieces before adding), and seasoned breadcrumbs. Bake 7 to 9 minutes, or until the cheese is melted and the breadcrumbs are lightly browned and toasted. Remove from the oven. Let stand at least 2 minutes before serving. Enjoy!

(Optional): If desired, turn your oven to the broil function; broil the casserole 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn).