Butternut Squash Filled With Spinach And Ricotta Recipe

ingredients

2 1/2 pounds butternut squash
1 egg
6 tablespoons coarsely grated Parmigiano Reggiano cheese, divided
2 tablespoons heavy cream or milk
1/2 cup whole milk ricotta cheese
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 pinch nutmeg
1 package (10 ounce size) frozen chopped spinach, thawed and water squeezed out
1 tablespoon canola oil

directions

Preheat oven to 400 degrees F.

Cut squash into halves lengthwise. Place squash, cut sides down, in a shallow baking dish. Add about 1-inch water. Bake for 40 to 45 minutes, until tender.

Combine egg, 2 tablespoons Parmigiano Reggiano, cream, ricotta, salt, pepper and nutmeg in a medium bowl. Stir well. Stir in spinach.

Remove squash from oven and turn cut sides up. Scoop out seeds with a spoon. Brush with oil and fill cavities with spinach mixture.

Return to oven and bake for 20 minutes or until a knife inserted in spinach mixture comes out barely clean. Let cool for 5 minutes.

Cut each half lengthwise into halves. Top with remaining Parmigiano Reggiano cheese.

nutrition data

Nutritional data has not been calculated yet.