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Butternut Squash Filled with Spinach and Ricotta

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.

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

Ingredients (11)

  • 2½ lb Butternut Squash
  • 1 Egg
  • 6 T Grated Parmigiano Reggiano Cheese
  • 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 Frozen Chopped Spinach
  • 1 T Canola Oil
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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.