Preheat oven to 385°

In a large cast iron skillet heat 1 tbsp oil. Finely slice the onion and garlic and cook until soft.

Stir in the tomato paste. Once well mixed add the goats milk, rosemary and nutritional yeast.

Simmer for 10 minutes and remove from heat.

Chop the squashes and potatoes into 1/4 inch slices while the sauce is simmering.

Pour the sauce into a bowl to use later.

Layer the squash and potatoes in the cast iron skillet alternating as you go.

Dust the squash with sazon seasoning.

Once the skillet is full evenly pour the sauce across the top.

Cover with foil and bake for 1 hour.

After an hour remove the foil and lightly sprinkle with grated Parmesan cheese and bake uncovered for 10 minutes.

Let cool and dig in!