Hey, friends!
Are you in the mood for something cozy and delicious? I’ve got just the thing!
Today, I’m diving into a super tasty recipe: butternut squash with herbed ricotta.
It’s warm, creamy, and packed with flavor. Perfect for a comforting dinner or a fancy side dish!
Trust me, you’re going to want seconds! Let’s get started!
Suggestions for Ingredient Substitution
Butternut squash can be replaced with acorn squash or pumpkin, offering similar textures and flavors while maintaining the dish’s nutritional profile. Cooking times may need slight adjustments depending on the size and density of the chosen squash. Ricotta cheese can be substituted with cottage cheese or Greek yogurt for a tangier flavor and increased protein content. Blend cottage cheese for a smoother texture if desired. For a dairy-free option, consider using mashed white beans or silken tofu, adjusting seasonings to compensate for the milder flavor. Olive oil can be swapped with avocado oil or melted coconut oil, providing similar healthy fats and cooking properties. These alternatives maintain the dish’s integrity while accommodating various dietary preferences and restrictions.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-55 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-650
- Protein: 30-35 g
- Fat: 30-35 g
- Carbohydrates: 70-80 g
Ingredients
- 1 butternut squash
- 1 cup ricotta cheese
- 1 tablespoon olive oil
- 1 teaspoon oregano, dried
- 1 teaspoon thyme, dried
- Salt, to taste
- Pepper, to taste
Step 1: Prepare the Squash
Preheat your oven to 400°F (200°C).
Carefully cut the butternut squash in half lengthwise and scoop out the seeds.
Drizzle olive oil over the cut sides of the squash, and season generously with salt and pepper to taste.
This will give your squash a delicious, savory flavor as it roasts.
Step 2: Roast the Squash
Place the prepared squash halves cut side down on a baking sheet lined with parchment paper.
Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and can easily be pierced with a fork.
This roasting process enhances the natural sweetness of the squash.
Step 3: Prepare the Herbed Ricotta
While the squash is roasting, prepare the herbed ricotta filling.
In a bowl, combine ricotta cheese with your choice of chopped fresh herbs such as basil, parsley, or thyme.
Add lemon zest for a bright flavor, then season with salt and pepper.
Stir the mixture well to evenly distribute the flavors.
Step 4: Stuff the Squash
Once the squash is done roasting, remove it from the oven and allow it to cool slightly until it is safe to handle.
Flip the squash halves over and carefully fill the center cavities with the herbed ricotta mixture.
Be generous with the filling; it will become a creamy complement to the roasted squash.
Step 5: Bake and Serve
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, just until everything is heated through.
The ricotta should become warm and slightly set.
Serve the squash warm, garnishing with extra herbs if desired for added freshness and color.
Enjoy your herbed ricotta stuffed butternut squash!
