Spinach Cheese Stuffed Butternut Squash

Ordinarily the rule for picking butternuts is to choose squash with long fleshy necks and small “bells.” For this recipe, you’ll want a squash with an ample cavity for filling.
September 21, 2015

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 freshly grated nutmeg
  • 1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
  • 1 tablespoon canola oil

Preparation

  1. Preheat oven to 400F.
  2. Cut squash into halves lengthwise. Place squash, cut sides down, in shallow baking dish. Add about 1-inch water. Bake 40 to 45 minutes, until tender.
  3. Combine egg, 2 tablespoons Parmigiano Reggiano, cream, ricotta, salt, pepper and nutmeg in a medium bowl. Stir well. Stir in spinach.
  4. Remove squash from oven and turn cut sides up. Scoop out seedswith a spoon. Brush with oil and fill cavities with spinach mixture. Return to oven and bake 20 minutes or until a knife inserted inspinach mixture comes out barely clean. Let cool 5 minutes. 
  5. Cut each half lengthwise into halves. Top with remaining Parmigiano Reggiano cheese.

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 freshly grated nutmeg
  • 1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
  • 1 tablespoon canola oil
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60