Double Stuffed Butternut Squash

Name: Double Stuffed Butternut Squash
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter; 2 butternut squash; 59 milliliters chicken stock; 4 servings EVOO, for drizzling; 237 milliliters ricotta cheese (fresh cow or sheeps milk); 4 servings Freshly grated nutmeg; 355 milliliters shredded Parmigiano-Reggiano; 10 fresh whole sage leaves; 4 servings Salt and freshly ground black pepper; 355 milliliters shredded sharp yellow Cheddar

You can never have too many side dish recipes, so give Double Stuffed Butternut Squash a try. Watching your figure? This gluten free and primal recipe has 834 calories, 35g of protein, and 58g of fat per serving. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of salt and pepper, evoo, sage leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO.

Ingredients you will need

Squash

Seeds

Extra Virgin Olive Oil

Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes.

Ingredients you will need

Fresh Nutmeg

Pepper

Salt

Remove from the oven and let cool slightly.

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Oven

While the squash is in the oven, place a small skillet over medium-high heat and melt the butter.

Ingredients you will need

Butter

Squash

Equipment you will use

Frying Pan

Oven

Add the sage leaves to the skillet, gently stirring them around for a few minutes, until they are crispy and a deep green color.

Ingredients you will need

Sage

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Frying Pan

Remove the skillet from the heat, set the crispy leaves aside on a paper towel and reserve the brown butter.

Ingredients you will need

Butter

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Chicken Stock