Butternut Squash Filled with Spinach and Ricotta

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/18/2020

A satisfying, colorful, vegetarian main dish.

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.

1 hr 10 min Prep: 10 min Cook: 1 hr
Serves: 4 Save

Ingredients (10)

  • 2 1/2 pound butternut squash
  • 1 -- egg
  • 6 tablespoon coarsely grated Parmigiano Reggiano cheese, divided
  • 2 tablespoon 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

Directions

  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.

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