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.
- 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
- 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!
The post Baked Squash with Ricotta, Parmesan, Lemon and Sage appeared first on Proud Italian Cook.
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