Friday, October 19, 2012

Ricotta, Spinach & Pancetta Stuffed Butternut Squash

Print Friendly and PDFHere is something yummy to do with those nice Butternut Squash you’ve been seeing lately at the market…. 

1 medium sized Butternut Squash
2 tablespoons butter
1 small onion, chopped
1 small clove garlic, minced
1 cup of diced Pancetta
½ package frozen chopped Spinach, thawed
2 eggs      
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon fresh minced sage
Salt & Pepper to taste


Preheat oven to 375 degrees F (190 degrees C).   Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
In a small skillet over medium heat, melt one tablespoon of the butter. Add Pancetta, onion and garlic and cook until they are nice and caramelized. Squeeze the spinach to remove extra moisture and add to the pan and cook until thoroughly heated.

In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells. Bake for 30 minutes.  Comfort Food!!!!!  ENJOY!

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