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Stuffed Butternut squash with Mutti tomato sauce
2023-09-07
https://www.metro.ca/userfiles/image/recipes/butternut-squash-12196.jpg
PT15M
PT45M
PT1H00M
Start by cutting the squash in half, take out the seeds and sprinkle with salt. Place the squash skin side up on a baking sheet and bake for 30 minutes at 190°C.In the meantime, finely chop the onion and fry it in a pan with a drizzle of oil. Add the finely chopped garlic and the spinach then season with salt and pepper and let it simmer on a low heat. Remove the lid from the pan to allow some of the moisture to evaporate.Add the cream and pour the mixture into a bowl. Add the parmesan, ricotta and nutmeg and mix.Once cooked, remove the inside of the cooked squash using a spoon and add the Mutti Finely Chopped Tomatoes to the rest of the filling.Fill the squash case with the filling, adding a few pieces of mozzarella cheese.Season the filling with salt, oregano, and a drizzle of oil.Spread the sauce mixture on top of the squash, adding a few pieces of mozzarella and bake in the oven for 10-15 minutes until the cheese is melted and the squash is heated through.Source : Mutti
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1 butternut squash
3/4 cup (200 mL) Mutti Finely Chopped Tomatoes
5 cups (150 g) fresh spinach
2/3 cup (150 g) Ricotta
2/3 cup (150 mL) cream
1/4 cup (50 g) mozzarella
1/4 cup (50 g) parmesan cheese
1 small white onion
2 tablespoons (30 mL) extra virgin olive oil
1 garlic clove, finely chopped
nutmeg
Oregano
Salt
Pepper
parsley
Stuffed Butternut squash with Mutti tomato sauce
4
Main course
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
1
butternut squash
-
3/4 cup
(200 mL)Mutti Finely Chopped Tomatoes
-
5 cups
(150 g)fresh spinach
-
2/3 cup
(150 g)Ricotta
-
2/3 cup
(150 mL)cream
-
1/4 cup
(50 g)mozzarella
-
1/4 cup
(50 g)parmesan cheese
-
1
small white onion
-
2 tablespoons
(30 mL)extra virgin olive oil
-
1
garlic clove, finely chopped
-
nutmeg
-
Oregano
-
Salt
-
Pepper
-
parsley
Preparation
Start by cutting the squash in half, take out the seeds and sprinkle with salt. Place the squash skin side up on a baking sheet and bake for 30 minutes at 190°C.
In the meantime, finely chop the onion and fry it in a pan with a drizzle of oil. Add the finely chopped garlic and the spinach then season with salt and pepper and let it simmer on a low heat. Remove the lid from the pan to allow some of the moisture to evaporate.
Add the cream and pour the mixture into a bowl. Add the parmesan, ricotta and nutmeg and mix.
Once cooked, remove the inside of the cooked squash using a spoon and add the Mutti Finely Chopped Tomatoes to the rest of the filling.
Fill the squash case with the filling, adding a few pieces of mozzarella cheese.
Season the filling with salt, oregano, and a drizzle of oil.
Spread the sauce mixture on top of the squash, adding a few pieces of mozzarella and bake in the oven for 10-15 minutes until the cheese is melted and the squash is heated through.
Source : Mutti
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