Description
This Ricotta & Cranberry Stuffed Butternut Squash recipe offers a delightful blend of flavors and textures, combining the sweetness of cranberries with creamy ricotta, all nestled in a roasted butternut squash boat. Topped with crunchy breadcrumbs and walnuts, it’s a perfect dish for a cozy dinner.
Ingredients
Units
Scale
For the Roasted Squash:
- 1 medium butternut squash, halved lengthwise and seeds removed
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 tsp dried sage
For the Ricotta Filling:
- 1 cup whole milk ricotta cheese
- 1/4 cup parmesan cheese, finely grated
- 1/2 cup dried cranberries, roughly chopped
- 2 cloves garlic, minced
- 1/4 tsp ground nutmeg
- 1 large egg, lightly beaten
For the Topping & Garnish:
- 1/4 cup panko breadcrumbs
- 1 tbsp butter, melted
- 1/4 cup walnuts, toasted and chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp hot honey, for drizzling
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Brush the flesh of the butternut squash with olive oil and season with salt, pepper, and dried sage.
- Roast the squash cut-side down for 40 to 45 minutes until tender.
- Let cool slightly, then scoop out a portion of the flesh to create a ‘boat.’
- Mix the scooped-out squash flesh with ricotta, parmesan, cranberries, garlic, nutmeg, and egg in a bowl.
- Spoon the ricotta mixture back into the squash cavities, mounding it slightly.
- Combine panko breadcrumbs with melted butter and sprinkle over the filling.
- Return the squash to the oven for 15 to 20 minutes until the filling is set and breadcrumbs are golden brown.
- Garnish with walnuts, parsley, and a drizzle of hot honey before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 14g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 85mg
