Baked Squash with Ricotta, Parmesan, Lemon and Sage
Author: Marie
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
Heat oven to 400F
Place your squash on a parchment lined baking sheet.
Drizzle them with a little olive oil, salt and pepper.
Incorporate all the filling ingredients into a bowl, mix well.
Spoon filling into the cavities of the squash, top with fresh sage leaves.
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.
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.
Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2023/11/baked-squash-with-ricotta-parmesan-lemon-and-sage.html