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.
Ingredients
- 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
Instructions
- 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.
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%
