As I was prepping dinner one evening, the kitchen filled with the sweet, earthy scent of roasting squash, inviting me to indulge in a comforting culinary escape. Today, I’m excited to share my recipe for Baked Squash with Ricotta, Parmesan, Lemon, and Sage—a perfect combination that promises both simplicity and warmth. This dish not only showcases the delightful versatility of squash varieties but also allows you to whip it up quickly, making it ideal for busy weeknights or festive gatherings. Each slice reveals a creamy filling that sings with fresh lemon and fragrant sage, offering a gourmet touch without the fuss. Could a homemade meal get any better? Let’s dive into this delicious journey together!
Why Is This Recipe a Must-Try?
Comforting Aroma: As the squash roasts, your kitchen will be filled with an irresistible aroma that warms the soul.
Versatile Variety: Feel free to use any squash you like, whether it’s sweet butternut or nutty acorn; this recipe adapts beautifully!
Rich, Creamy Filling: The blend of ricotta, parmesan, and zesty lemon creates a luscious filling that’s simply mouthwatering.
Quick and Easy: This dish comes together in no time, perfect for fixing a sumptuous meal even on hectic days.
Nutrient-Packed: With high vitamins A and C, enjoy a healthy yet indulgent meal option, great for you and your loved ones.
Crowd-Pleasing Delight: Serve it as a festive side or a vegetarian main course; your guests will rave about this dish! Check out my Cornbread Waffle Bites for more crowd-friendly ideas.
Baked Squash with Ricotta Ingredients
• Delve into the delightful flavors of Baked Squash with Ricotta, Parmesan, Lemon, and Sage with these essential ingredients!
For the Squash
- Squash – A tender variety works best; try butternut, acorn, or honeynut for delightful flavors.
For the Filling
- Ricotta Cheese – Use well-drained ricotta for a creamy texture and rich flavor in the filling.
- Sour Cream/Creme Fraiche (optional) – Adds an extra layer of creaminess; consider plain yogurt as a substitute.
- Lemon Juice & Zest – Brightens up the dish and adds a fresh zing that’ll balance the filling beautifully.
- Egg – Acts as a binder, bringing the filling together when it bakes.
- Garlic – A smashed clove infuses the filling with savory depth; feel free to adjust based on your preference.
- Pecorino Romano or Parmesan Cheese – Elevates the flavor with its umami goodness; swap in similar hard cheeses if needed.
- Salt & Pepper – Essential for enhancing the overall taste; adjust to suit your palate.
- Olive Oil – Drizzle on the squash for moisture and caramelization; add a touch before serving for richness.
- Sage Leaves – Offers an aromatic touch; if unavailable, substitute with thyme for a different flavor profile.
Step‑by‑Step Instructions for Baked Squash with Ricotta, Parmesan, Lemon and Sage
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This is a crucial step to ensure even cooking of your Baked Squash with Ricotta, Parmesan, Lemon and Sage. While the oven warms up, you can prepare the squash and filling, ensuring everything is ready to go when it’s time to bake.
Step 2: Prepare the Squash
Carefully slice your chosen squash lengthwise and scoop out the seeds using a spoon. Arrange the squash halves cut side up on a parchment-lined baking sheet for easy cleanup. The vibrant color of the squash will create a beautiful dish once baked.
Step 3: Season the Squash
Drizzle olive oil generously over the cut surfaces of the squash, making sure to coat them well. Next, season with salt and pepper to taste, enhancing the natural sweetness of the squash. The oil will help in caramelization, leading to a delightful texture as it bakes.
Step 4: Make the Filling
In a mixing bowl, combine well-drained ricotta cheese, the optional sour cream, lemon juice, lemon zest, egg, smashed garlic, and grated Pecorino Romano or Parmesan cheese. Stir until the mixture is smooth and creamy; it should be thick yet spreadable. This filling will bring a burst of flavor to your Baked Squash with Ricotta, Parmesan, Lemon and Sage.
Step 5: Fill the Squash
Spoon the creamy filling evenly into each squash cavity, pressing it gently to pack it in. Top each filled squash with fresh sage leaves, which will add an aromatic quality during baking. This step transforms the ordinary squash into a special dish bursting with flavor and texture.
Step 6: Cover and Bake
Cover the baking sheet tightly with aluminum foil to trap moisture, which helps the squash become tender. Bake in the preheated oven for about 50 minutes. The squash should be tender when pierced with a knife, indicating it’s ready for the next step in your Baked Squash with Ricotta, Parmesan, Lemon and Sage journey.
Step 7: Final Baking
After 50 minutes, carefully remove the foil and sprinkle additional cheese on top of the filling. Drizzle a bit more olive oil to enhance flavor and moisture. Increase the oven temperature to 425°F (220°C) and return the squash to the oven. Bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden, achieving a beautifully baked finish.
Step 8: Serve and Enjoy
Once your squash is perfectly baked, remove it from the oven and allow it to cool slightly before serving. The rich flavors of the ricotta, parmesan, lemon, and sage will provide a delightful harmony with the tender squash. Present it on a lovely platter and enjoy the warm, comforting dish that is your Baked Squash with Ricotta, Parmesan, Lemon and Sage.
Baked Squash with Ricotta Variations
Feel free to get creative with your Baked Squash with Ricotta recipe and make it your own with these delightful twists!
- Cheese Swap: Replace ricotta with feta or goat cheese for a tangy flavor that adds a unique twist to the filling.
- Green Boost: Incorporate chopped spinach or kale for an extra nutritional punch and vibrant color in your dish.
- Vegan Option: Use a vegan ricotta alternative and flaxseed meal as a binder instead of egg for a plant-based delight.
- Herb Adventure: Try swapping sage for fresh thyme or basil, adding a different aromatic essence to your squash.
- Nutty Crunch: Top with toasted pine nuts or walnuts before serving for a delightful crunch and nutty flavor.
- Spice it Up: Add a pinch of red pepper flakes to the filling for a mild kick that elevates the overall taste.
- Sweet Touch: Mix in chopped dried cranberries or raisins for a hint of sweetness that beautifully contrasts the savory elements.
- Roasted Garlic: Use roasted garlic instead of raw for a mellow, caramelized flavor that deepens the richness of the filling.
Now that you have all these wonderful ideas, why not pair your dish with other favorites like Almond Croissant Baked Oats for breakfast or serve with my Butter Beef Rice for a hearty meal? Enjoy experimenting!
Make Ahead Options
These Baked Squash with Ricotta, Parmesan, Lemon, and Sage are perfect for busy home cooks looking to save time during the week. You can prepare the filling (ricotta, egg, lemon juice, and seasonings) up to 24 hours in advance; simply refrigerate it in an airtight container to maintain freshness. Additionally, you can slice and season the squash ahead of time, storing it in the fridge covered with plastic wrap to prevent drying out. When you’re ready to bake, stuff the squash with your prepared filling, cover with foil, and bake according to the recipe instructions. You’ll achieve just as delightful results, making dinner a breeze!
How to Store and Freeze Baked Squash
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven to maintain the fluffiness of the ricotta filling.
Freezer: Freeze individual portions by wrapping tightly in plastic wrap, then place in a freezer-safe container. They can be stored for up to 2 months.
Thawing: When ready to enjoy, thaw in the refrigerator overnight before reheating. This ensures even warming and maintains the texture of your Baked Squash with Ricotta, Parmesan, Lemon, and Sage.
Reheating: To reheat, place in a preheated oven at 350°F (175°C) until warmed through, usually about 15-20 minutes.
Expert Tips for Baked Squash
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Draining Ricotta: Ensure the ricotta is well-drained to avoid a watery filling; this will keep the texture creamy and rich in your Baked Squash with Ricotta, Parmesan, Lemon, and Sage.
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Choose the Right Squash: Select a tender squash variety for best results; thicker squash may require longer cooking times to reach perfect tenderness.
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Enhance Garlic Flavor: For added depth, consider lightly browning the garlic before adding it to the filling; this will bring out its savory notes.
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Experiment with Cheese: Feel free to get creative with cheeses like feta or goat cheese for a tangy twist in your filling, adding more layers of flavor.
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Make-Ahead Option: You can prep the squash and filling a day in advance; simply assemble and bake when ready for a quick and satisfying meal.
What to Serve With Baked Squash with Ricotta, Parmesan, Lemon, and Sage
As you savor the rich and comforting nuances of baked squash, consider pairing it with these delightful options to create a full, satisfying meal.
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Creamy Mashed Potatoes: These velvety potatoes add a decadent texture and are perfect for mopping up any flavors from the squash.
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Garlicky Green Beans: Crisp-tender green beans tossed with garlic and olive oil offer a fresh crunch that balances the creamy squash delightfully.
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Herbed Quinoa Salad: A light, fluffy quinoa salad dressed with lemon and herbs enhances the meal with vibrant colors and nutritious components.
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Crispy Brussels Sprouts: Roasted to perfection, these sprouts bring a delightful depth of flavor, and their slight bitterness contrasts the squash’s sweetness.
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Warm Crusty Bread: Serve alongside a hearty loaf, inviting everyone to scoop up the creamy filling, enhancing the meal with rustic comfort.
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Apple Cider: A glass of this seasonal drink brings a touch of sweetness that wonderfully complements the savory dish, refreshing the palate.
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Dark Chocolate Tart: Finish the meal with a rich chocolate dessert that indulges your sweet tooth while providing a delightful balance to the savory flavors.
These pairings not only elevate your dining experience but also create a cozy atmosphere for enjoying a mindful, homemade meal together.
Baked Squash with Ricotta, Parmesan, Lemon and Sage Recipe FAQs
What type of squash should I use?
You can use any tender variety such as butternut, acorn, honeynut, or kabocha. Choose a squash that feels heavy for its size and has a smooth, firm skin with no dark spots or blemishes; this ensures it will roast beautifully in your Baked Squash with Ricotta, Parmesan, Lemon and Sage.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend using the oven rather than the microwave to maintain the fluffy texture of the ricotta filling. Simply preheat the oven to 350°F (175°C) and warm it for about 15-20 minutes.
Can I freeze this dish?
Absolutely! To freeze, first allow the baked squash to cool completely. Wrap individual portions tightly in plastic wrap and then place them in a freezer-safe container or a resealable plastic bag. They can be stored for up to 2 months.
How should I thaw and reheat frozen squash?
Thaw the wrapped portions in the refrigerator overnight to ensure they defrost evenly. Once thawed, remove the wrapping and place the squash in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through, ensuring that the filling remains creamy.
What if my filling is too watery?
This can happen if the ricotta isn’t properly drained. I recommend draining it for at least 30 minutes before using, or even pressing it gently with a paper towel to remove excess moisture. If it happens during baking, try adding a couple of tablespoons of breadcrumbs into the filling mixture to help absorb excess liquid.
Is this dish suitable for people with dietary restrictions?
Yes! This Baked Squash with Ricotta, Parmesan, Lemon and Sage is vegetarian-friendly. If you’re looking for vegan alternatives, substitute the ricotta with a dairy-free product and omit the egg, using flaxseed meal mixed with water as a binder instead. Always check labels to ensure they meet your specific dietary needs.
Baked Squash with Ricotta, Parmesan, Lemon and Sage Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Slice the squash lengthwise and scoop out the seeds. Arrange cut side up on a baking sheet.
- Drizzle olive oil over the squash, season with salt and pepper.
- In a bowl, mix ricotta, sour cream, lemon juice, lemon zest, egg, garlic, and cheese until smooth.
- Spoon filling into vegetable cavities and top with sage leaves.
- Cover with foil and bake for 50 minutes.
- Remove foil, add more cheese and olive oil, increase oven to 425°F (220°C), and bake for an additional 10-15 minutes.
- Allow to cool slightly before serving.
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