| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 4 servings as a meal or 8 to 12 servings as a side |
Ingredients
- 2 butternut squash
- EVOO, for drizzling
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 4 tablespoons butter
- 10 to 12 fresh whole sage leaves
- 1/4 to 1/2 cup chicken stock
- 1 1/2 cups shredded sharp yellow Cheddar
- 1 1/2 cups shredded Parmigiano-Reggiano
- 1 cup ricotta cheese (fresh cow or sheep’s milk)
Instructions
- Preheat the oven to 425 degrees F.
- Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.
- While the squash is in the oven, place a small skillet over medium-high heat and melt the butter. Add the sage leaves to the skillet, gently stirring them around for a few minutes, until they are crispy and a deep green color. Remove the skillet from the heat, set the crispy leaves aside on a paper towel and reserve the brown butter.
- Carefully scoop the flesh of the squash into a bowl keeping the skins intact. Mash with the chicken stock, 1 cup of the Cheddar, 1 cup of the Parm, all of the ricotta, the reserved brown butter, and then adjust seasonings. Stuff the squash shells with the mashed squash mixture, top with a sprinkle of the remaining Cheddar and Parm and bake until the cheese is melted and golden brown on top.
- Remove from the oven and garnish with the fried sage leaves, lightly crushing them in your hand as you sprinkle over the top.
- You may serve a whole half as a meal, or cut each half in halves or thirds and serve as a side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 816 |
| Total Fat | 58 g |
| Saturated Fat | 32 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 43 g |
| Cholesterol | 151 mg |
| Sodium | 1183 mg |
Reviews
Excellent low carb side!
Ok, I’m 60 minutes into baking the squash and it’s barely soft. However, I perservered and it’s what I would call, “company dinner.” Excellent
Forget putting the SP back into the shell, Just serve it in a beautiful bowl.. I used more ricotta and less cheddar. Add carmelized onions. And whirred it all it in a food processor for a SHORT time.
I love this recipe as a low(er) carb option for Thanksgiving! I have made it for the last 2 years and will do so again this year. On the original episode, she used marscapone cheese instead ricotta. In the past I have only used a cup of each of the cheeses. It really depends on how much squash you get, so use your judgement. The sage flavor is fantastic & not too overbearing.
This was great, I added ground beef in with the mixture, was so good!
What’s ‘EVOO’?
nice recipe but cheddar cheese is white! there’s no such thing as yellow cheddar
I made this for Thanksgiving but they would be great anytime of year! I didn’t have ricotta so used cottage cheese that I ran through the food processor. My fried sage in browned butter was amazing. Next time, I’m adding more for snacking and the squash. I had one guest who ate a serving or two and liked it so well that we sent him home with an entire half. I would recommend this dish anytime of the year but with all the calories; you might just want it for special occasions or cut back on the cheese to make it healthier. Thanks Rachel. We love squash and this was a delicious way to serve it.