“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. It’s also very versatile, so use whatever greens or cheese you have on hand.” – Jill Melton
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1. Preheat oven to 400F. Cut squash into halves lengthwise. Scoop out seeds with spoon and save for roasting later or discard. Place cut side down in shallow baking dish and add about 1-inch water. Bake 40-45 minutes, until tender.
2. Combine egg, 2 tablespoons Parmesan, cream, ricotta, salt, pepper, and nutmeg in medium bowl. Stir well. Stir in spinach.
3. Remove squash from oven and turn cut sides up. Brush with oil and fill cavities with spinach mixture. Return to oven and bake 20 minutes or until knife inserted in spinach mixture comes out barely clean. Let cool 5 minutes.
4. Cut each half lengthwise into halves. Top with remaining cheese.