Imagine a dish that transforms the humble butternut squash into a decadent, mouth-watering masterpiece that's both elegant and comforting. This Roasted Butternut Squash Stuffed with Cheese is not just a recipe—it's a culinary experience that bridges the gap between gourmet cooking and home-style warmth. With its creamy ricotta filling, aromatic nutmeg, and golden-brown perfection, this dish will become your new go-to recipe for impressing dinner guests or treating yourself to a luxurious meal.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 large butternut squash, halved and seeded
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Carefully slice the butternut squash in half lengthwise using a sharp chef's knife. Use a spoon to scoop out the seeds and stringy pulp from the center, creating a clean cavity for stuffing.
- Drizzle the squash halves with olive oil, then season the interior generously with salt, pepper, and nutmeg. Use your fingers to evenly distribute the seasoning.
- In a medium mixing bowl, combine ricotta cheese and grated Parmesan cheese. Mix thoroughly until well incorporated. Season the cheese mixture with a pinch of salt and pepper.
- Place the squash halves cut-side up on the prepared baking sheet. Fill each squash half with the cheese mixture, spreading it evenly to the edges.
- Roast in the preheated oven for 40-45 minutes, or until the squash is tender when pierced with a fork and the cheese is lightly golden and bubbling.
- Remove from the oven and let rest for 5 minutes to allow the cheese to set and the squash to cool slightly.
- Garnish with freshly chopped parsley before serving. Cut each squash half in half again for individual portions.
Tips
- Choose a fresh, firm butternut squash with smooth, unblemished skin for the best texture and flavor.
- Use a sharp chef's knife and steady cutting board when halving the squash to ensure clean, even cuts.
- Don't skip seasoning the squash interior—the nutmeg adds a subtle, warm depth that elevates the entire dish.
- For extra richness, consider adding a sprinkle of fresh thyme or a drizzle of honey to the cheese mixture.
- Allow the squash to rest after roasting to help the cheese set and make serving easier.
- For a crispy top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Serve immediately for the best texture and melted cheese experience.
Nutrition Facts
Calories: 208kcal
Carbohydrates: g
Protein: 13g
Fat: 12g
Saturated Fat: g
Cholesterol: 40mg
