Butternut Squash Filled with Spinach and Ricotta
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.
- 2½ lb Butternut Squash
- 1 Egg
- 6 T Grated Parmigiano Reggiano
- 2 T Heavy Cream
- or 2 T Milk
- ½ cup Whole Milk Ricotta Cheese
- ½ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
- ¼ tsp Freshly Grated Nutmeg
- 10 oz Chopped Spinach, Frozen
- 1 T Canola Oil
- 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.