Baked Squash with Ricotta, Parmesan, Lemon and Sage
Author: 
 
Stuffed squash, perfect this time of year and as a side to your holiday table.
Ingredients
  • Squash of choice, sliced lenghtwise with seeds scooped out
  • FILLING:
  • 2 cups of ricotta, drained of moisture if need be
  • 1 tablespoon of sour cream or creme fraiche (optional)
  • 1 tablespoon, fresh lemon juice, plus zest of one lemon
  • 1 egg
  • 1 smashed garlic clove
  • ¾ cup or grated pecorino romano or parmesan, plus extra for finishing
  • salt and pepper to taste
  • a quick drizzle of olive oil, just a little on top and some extra for later
  • Sage leaves
Instructions
  1. Heat oven to 400F
  2. Place your squash on a parchment lined baking sheet.
  3. Drizzle them with a little olive oil, salt and pepper.
  4. Incorporate all the filling ingredients into a bowl, mix well.
  5. Spoon filling into the cavities of the squash, top with fresh sage leaves.
  6. Lay a sheet of foil over the squashes and crimp it around the baking sheet. Bake for around 50 minutes or until squash is tender, test with a knife for doneness.
  7. Remove the foil, sprinkle more grated cheese on top, a. little drizzle of olive oil and turn up the oven to maybe 425F until you get a light golden brown and ricotta is set.
  8. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2023/11/baked-squash-with-ricotta-parmesan-lemon-and-sage.html