Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Butternut Squash Filled With Spinach And Ricotta
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- #109567
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
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