stuffed squash Archives - Proud Italian Cook

Baked Squash with Ricotta, Parmesan, Lemon and Sage

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!

Stuffed Acorn Squash

I’ve been stuffing lots of vegetables lately, cabbage, peppers and squash to name a few, I don’t know why maybe because it’s November, it’s cold out and I have that comfort food thing going on.

I actually made this tonight for dinner along with a spinach salad it was healthy, hearty and very comforting!

Some people get intimidated by squash with all the different shapes and sizes, don’t be, you’ll be missing out on such a treat! Just make sure your knives are sharpened when you cut into it! Here’s a quick video on how to cut one properly.

I love the shape of acorn squash with those scalloped edges, just cut it in half, scoop out the seeds and pulp then roast it in your oven at 375 degrees cut side down for around 40 minutes, after it cools a bit then take a spoon and scoop out some of the meaty flesh along the sides and bottom reserving that to add to your stuffing mixture.

The cooked squash then becomes your perfect edible bowl pretty scallops and all! You can get very creative in what you choose to stuff them with, the possibilities are endless.

For mine I used sauted onion, garlic and scallions, cooked brown rice, chopped fresh spinach, dried cranberries, a shredded cheese blend of asiago, fontina and mozzarella, grated parmesan, the scooped out squash I reserved, cooked and diced chicken sausage that was flavored with roasted garlic and fontina, fresh parsley, thyme, salt and pepper.

After you stuff them place them back in the oven for around 20 minutes or until heated through. We enjoyed every bite!!

This is the view of my back yard, I guess we have a ton of raking to do this weekend, winter’s right around the corner!