Butternut Squash Filled with Spinach and Ricotta

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 60 mins

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 1/2pounds butternut squash
1-- egg
6tablespoons coarsely grated Parmigiano Reggiano cheese, divided
2tablespoons heavy cream or milk
1/2cup whole milk ricotta cheese
1/2teaspoon coarse salt
1/8teaspoon freshly ground black pepper
1pinch freshly grated nutmeg
1-- (10-ounce) package frozen chopped spinach, thawed and water squeezed out
1tablespoon 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.

Nutritional Info *per serving

  • Calories 310
  • Glycemic Load 0
  • Fat 14g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 80mg
  • Sodium 470mg
  • Potassium 1310mg
  • Carbohydrate 38g
  • Fiber 8g
  • Sugars 7g
  • Protein 14g
  • Trans Fat 0g
  • Vitamin A 780%
  • Vitamin C 110%
  • Calcium 40%
  • Iron 20%