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

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.


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


  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 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.



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