You are here: Home » Recipes » Butternut Squash Filled with Spinach and Ricotta Butternut Squash Filled with Spinach and Ricotta Kitchen Tested Yield 4 servings Prep 10 mins Cook 60 mins A satisfying, colorful, vegetarian main dish. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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. Ingredients 2 1/2 pounds butternut squash1 -- egg6 tablespoons coarsely grated Parmigiano Reggiano cheese, divided2 tablespoons heavy cream or milk1/2 cup whole milk ricotta cheese1/2 teaspoon coarse salt1/8 teaspoon freshly ground black pepper1 pinch freshly grated nutmeg1 -- (10-ounce) package frozen chopped spinach, thawed and water squeezed out1 tablespoon canola oil Instructions Preheat oven to 400F. 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. 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 20 minutes or until a knife inserted in spinach mixture comes out barely clean. Let cool 5 minutes. Cut each half lengthwise into halves. Top with remaining Parmigiano Reggiano cheese. Recipe by Jean Kressy.