Baked Squash with Ricotta, Parmesan, Lemon and Sage Bliss

This Baked Squash with Ricotta, Parmesan, Lemon and Sage is a comforting dish showcasing the delightful versatility of squash varieties.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 4 servings

Course: Appetizers

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Squash

2 medium Squash butternut, acorn, or honeynut

For the Filling

1 cup Ricotta Cheese well-drained
1/2 cup Sour Cream or Creme Fraiche (optional)
2 tablespoons Lemon Juice
1 tablespoon Lemon Zest
1 large Egg
1 clove Garlic smashed
1/2 cup Pecorino Romano or Parmesan Cheese grated
to taste Salt
to taste Pepper
2 tablespoons Olive Oil for drizzling
8 leaves Sage Leaves or substitute with thyme

Equipment

Oven
Baking Sheet
mixing bowl
Spoon

Method

Instructions

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.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 27gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 7.5gCholesterol: 90mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 900IUVitamin C: 17mgCalcium: 300mgIron: 2mg

Notes

Use well-drained ricotta for better texture and experiment with different types of cheese for unique flavor profiles.

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