Butternut squash are those strange looking squash in the produce section that sometimes get overlooked, and they shouldn’t. They go a long way to feeding a family and on top of that are completely delicious. My favorite way to eat a butternut squash is roasted. And when it’s roasted and stuffed butternut squash, well swoon! It’s an easy and elegant side dish to just about any meal. Roasted Stuffed Squash
What you’ll need:
1 butternut squash – halved vertically, seeds removed
1/2 cup ricotta
3 fresh chives
3 tablespoons fresh breadcrumbs
1/4 cup Parmigiano Reggiano – grated
What to do:
1. Preheat oven to 450 degrees. Season squash halves with salt pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender. Approximately 30-35 minutes.
2. Use a spoon to scoop baked flesh out, be sure to leave a 1/4-inch border around the edge so they will maintain their shape. Transfer mixture to a medium bowl. Into the bowl add: ricotta, chives, breadcrumbs, Parmigiano. Season with salt/pepper. Mix together until combined.
3. Fill squash halves with mixture. Sprinkle tops with breadcrumbs. Bake until golden. Approximately 20-25 minutes.