Baked Squash with Ricotta, Parmesan, Lemon and Sage

No secret right here that I like squash, really any squash is okay by me. There are such a lot of stunning varieties on the market and I can actually say that I haven’t discovered any that I actually don’t like.

Though my high three must be butternut, acorn and these candy little issues referred to as honeynut, pictured right here. They’re onerous to search out in my neck of the woods, however after I do I seize them!

Right here’s one other concept utilizing kabacha squash, utilizing a distinct filling and a distinct strategy to lower the squash.

Any kind of squash is tender and scrumptious when roasted and naturally chock filled with nutritional vitamins.

These candy squash are crammed with creamy ricotta, a contact of lemon, parmesan and sage, a match made in heaven! Be happy to stuff any kind of squash you need this filling will go properly with any selection.

You probably have leftovers they warmth up properly the subsequent day, no downside.

Baked Squash with Ricotta, Parmesan, Lemon and Sage

 

Stuffed squash, good this time of 12 months and as a facet to your vacation desk.

Substances

• Squash of alternative, sliced lenghtwise with seeds scooped out
• FILLING:
• 2 cups of ricotta, drained of moisture if want be
• 1 tablespoon of bitter cream or creme fraiche (non-obligatory)
• 1 tablespoon, contemporary lemon juice, plus zest of 1 lemon
• 1 egg
• 1 smashed garlic clove
• ¾ cup or grated pecorino romano or parmesan, plus additional for ending
• salt and pepper to style
• a fast drizzle of olive oil, just a bit on high and a few additional for later
• Sage leaves

Directions

1. Warmth oven to 400F
2. Place your squash on a parchment lined baking sheet.
3. Drizzle them with a bit olive oil, salt and pepper.
4. Incorporate all of the filling substances right into a bowl, combine nicely.
5. Spoon filling into the cavities of the squash, high with contemporary sage leaves.
6. Lay a sheet of foil over the squashes and crimp it across the baking sheet. Bake for round 50 minutes or till squash is tender, check with a knife for doneness.
7. Take away the foil, sprinkle extra grated cheese on high, a. little drizzle of olive oil and switch up the oven to perhaps 425F till you get a lightweight golden brown and ricotta is about.
8. Get pleasure from!

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