This is our go-to stuffed squash recipe – an excellent light entrée, or fabulous side dish. We vary the stuffing based on whatever we have on hand and always add lots of garlic – but the stuffing has included swiss chard, sundried tomatoes, olives, toasted pinenuts or cashews, sausage, even little pieces of diced left-over chicken. We sometimes scoop out extra squash to create a larger stuffing cavity, sometimes cubing the scooped bits and adding to the stuffing. The concept works well for oversized summer squashes as well. Cashew “cheese” easily transforms this into a vegan dish, too.
- 1 (2 ½ lb) butternut squash
- 1 egg
- 6 T coarsely grated Parmesan Reggiano, divided
- ½ c whole milk ricotta cheese (or substitute cottage cheese)
- ½ t coarse salt
- 1/8 t ground black pepper
- Pinch of nutmeg
- 1 package frozen spinach (or about a lb of fresh spinach, chopped coarsely)
- 1 T olive or canola oil
- Preheat oven to 400 F.
- Cut squash lengthwise in half. Rub both cut sides with olive oil. Place squash, cut sides down, on a baking sheet and roast 30-40 minutes, until tender (a knife tip pierces the flesh easily).
- While the squash roasts, combine egg, 2 T Parmesan, ricotta or cottage cheese, spices, and spinach in mixing bowl, and mix. You may choose to saute the spinach if using fresh spinach, wring out frozen spinach well before combining.
- Remove the squash, stuff with your cheese and spinach mixture and return to the oven for an additional 20 minutes or so, until a knife tip comes out cleanly. Pull out and let cool for a few minutes, top with remaining parmesan, and serve.