Proud Italian Cook

Baked Squash with Ricotta, Parmesan, Lemon and Sage

November 12, 2023 by Marie Leave a Comment

No secret here that I love squash, actually any squash is ok by me. There are so many beautiful varieties out there and I can honestly say that I haven’t found any that I really don’t like.

Although my top three would have to be butternut, acorn and these sweet little things called honeynut, pictured here. They’re hard to find in my neck of the woods, but when I do I grab them!

Here’s another idea using kabacha squash, using a different filling and a different way to cut the squash.

Any type of squash is tender and delicious when roasted and of course chock full of vitamins.

These sweet squash are filled with creamy ricotta, a touch of lemon, parmesan and sage, a match made in heaven! Feel free to stuff any type of squash you want this filling will go nicely with any variety.

If you have leftovers they heat up nicely the next day, no problem.

Baked Squash with Ricotta, Parmesan, Lemon and Sage

Stuffed squash, perfect this time of year and as a side to your holiday table.

Author: Marie

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!

Leave a Comment Filed Under: Fall, Side Dishes, Vegetables, Winter Tagged: acorn squash, honeynut squash, ricotta filling, sage, stuffed squash

Braised Chicken with Artichokes, Shallots, Tomatoes and Olives

October 23, 2023 by Marie 4 Comments

If you’re looking for a one-pan meal thats warm and comforting and easy to make, this is the one for you. A wine braised chicken dish with tender shallots, fresh tomatoes, briny olives and sweet artichoke hearts.

I suggest dark cuts of meat for this dish, I used bone- in, skin on legs and thighs. Dark meat pieces work very well for braising, they’re very forgiving and tend not to dry out like white meat breasts do.

I served this dish with mashed potatoes but polenta would be amazing, especially in the dead of winter, also couscous and rice would work as well.

Comfort food with an intoxicating smell as it’s cooking in the oven, and I can assure you that the leftovers, ( if you have any), will be just as good the next day!

Enjoy

5.0 from 3 reviews

Braised Chicken with Artichokes, Shallots, Tomatoes and Olives

Braised chicken, warm and comforting a one-pan meal with Mediterranean flavors throughout.

Author: Marie

Recipe type: one-pan meal

Ingredients

5 legs, 3 thighs, bone in, skin on or dark meat pieces of your choice
2 shallots, quartered
1 pint, cherry tomatoes, sliced in half
3 garlic cloves, crushed
1 cup of good white wine
a good sized handful of your favorite olives, I used castelvetrano
10 oz. frozen artichokes
½ tube of tomato paste
¾ cup, chicken broth
herbs such as parsley, thyme and rosemary
olive oil

Instructions

Pre-heat oven to 400
Make sure you use a heavy bottomed pan that goes from stove top to oven.
Pat dry and season chicken on both sides with salt and pepper.
Get the pan hot then drizzle with olive oil and sear the chicken on both sides til deep golden.
Remove the chicken and set aside.
Add the shallots, garlic and sauté a little bit.
Deglaze with the white wine.
Toss in the fresh sliced tomatoes, chicken broth and tomato paste, combine well.
Place the chicken back in and scatter with some herbs.
Toss in your olives and artichokes.
Drizzle the top with olive oil and place into the oven.
Cook til internal temp reaches 165.
The last few minutes you can stick it under the broiler or if you have a convection setting put it on convection roast til nicely golden.

4 Comments Filed Under: Poultry Tagged: artichokes, braised chicken, braised meats, dark meat. chicken, olives

Butternut Squash Ricotta Tart With Puff Pastry

September 29, 2023 by Marie Leave a Comment

Butternut squash is hands down one of my favorite veggies. When fall comes around I get excited to see it popping up in all the markets. It’s so versatile and you can make so many different meals using it.

One way I like using it is in a savory tart like this one with a cheesy spinach and ricotta base, the flavors compliment each other so well which brings out the sweetness of the squash.

Now you don’t actually have to cut the squash like I did, you can just cube it up, but if you want to fancy it up a bit and give it a showstopper look, do what I did.

Cut the squash right above the seed section, peel the skin off and scoop out the seeds, now cut side down make thin slices. A little more time consuming but it does give it a pretty look.

This time I used puff pastry but in the past I’ve used phyllo and even a piecrust as the crust foundation.

I have to say store-bought puff pastry is really time saver, you just defrost and it’s ready to go, and it always turns out nice and crispy!

The ricotta mixture is flavored with garlic, grated fontina and pecorino cheese and a good handful of fresh chopped spinach.

Serve this with a salad of your choice and you have a great lunch, brunch, light dinner or meatless meal, it’s fantastic and I hope you enjoy it as much as I do.

Butternut Squash Ricotta Tart With Puff Pastry

A savory tart with butternut squash and creamy ricotta cheese, the perfect combination with crispy puff pastry as the foundation.

Author: Marie

Ingredients

butternut squash, cut above the seeds, then peeled with seeds scooped out and sliced thin, or just cut in cubes
1 sheet of store-bought puff pastry, defrosted according to directions
2½ cups of ricotta, drained well
2 eggs
1 large garlic clove, crushed
¾ cups of grated pecorino or parmesan, plus a little extra
salt and pepper to taste
olive oil
1 cup of grated fontina cheese or grated mozzarella
1 handful of chopped fresh spinach
a sprig of thyme for garnish

Instructions

Pre-heat oven to 400.
After you slice the squash, place on a parchment lined and olive oiled sheet pan, and also lightly drizzle some olive oil on top. Roast at 400 until just softened, not browned ,about 5 or 6 minutes. Check because ovens vary.Then cool down.
Mix up the filling in one bowl, the ricotta, eggs, garlic, grated pecorino or parmesan, shredded fontina or mozzarella and chopped spinach. Mix well.
On another sheet pan place parchment paper and the puff pastry sheet.
Roll the puff pastry with a rolling pin til it takes. the shape of a rectangle and not a square.
Lightly score a border around the entire edge using a paring knife, then prick the surface inside the border all over with a fork.
Spread the ricotta mixture all over the inside surface but not the border.
Arrange and layer the butternut squash on top of the ricotta mixture.
Brush some olive oil on the border adding a little pepper and grated cheese.
A finishing touch of grated cheese on top of the squash a pinch of salt and pepper and quick drizzle of olive oil all over, then add a few thyme leaves.
Bake at 400 for around 25 to 30 minutes. Check your oven, the bottom of your puff pastry should be nice and crispy golden and the ricotta will be set.