pat's Recipe

Butternut Squash Filled with Spinach and Ricotta

Category: Vegetable

2 1/2 pounds butternut squash
1 egg
6 tablespoons coarsely grated Parmigiano Reggiano cheese, divided
2 tablespoons heavy cream or milk
1/2 cup whole milk ricotta cheese
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
1 tablespoon canola oil

Instructions
Preheat oven to 400 degrees F.
Cut squash into halves lengthwise. Place squash, cut sides down, in shallow baking dish. Add about 1-inch water. Bake 40 to 45 minutes, until tender.
Combine egg, 2 tablespoons Parmigiano Reggiano, cream, ricotta, salt, pepper and nutmeg in a medium bowl. Stir well. Stir in spinach.
Remove squash from oven and turn cut sides up. Scoop out seeds with a spoon. Brush with oil and fill cavities with spinach mixture. Return to oven and bake 20 minutes or until a knife inserted in spinach mixture comes out barely clean. Let cool 5 minutes. Cut each half lengthwise into halves. Top with remaining Parmigiano Reggiano cheese.

Makes 4 servings.