DOUBLE STUFFED BUTTERNUT SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 1h10m
Yield 4 servings as a meal or 8 to 12 servings as a side
Number Of Ingredients 11
Steps:
- 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.
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Michaela Goodwin
g@yahoo.comThis is the best butternut squash recipe I've ever tried.
Jamal Abdulgan
abdulganjamal30@yahoo.comI'll be making this again and again.
Humble Halfbreed
hh@aol.comThis recipe gets two thumbs up from me!
Tehila Gomez
gtehila17@hotmail.comDefinitely a keeper!
Doris Nyarko
n-d71@hotmail.comSo good!
SUCIETER 463
463.s4@yahoo.comI made this for a potluck and it was a huge success. Everyone loved it!
Md.Mosarop Hossn
hm60@hotmail.comThis dish was a bit more work than I expected, but it was worth it. The final product was beautiful and tasted amazing.
smiley Charlie
sc23@gmail.comI'm not a huge fan of butternut squash, but this recipe changed my mind. The stuffing was so good that I could have eaten it on its own.
Jason Snelson
s.j59@yahoo.comThis recipe was easy to follow and the results were delicious. I especially loved the crispy pecan topping.
gebeyehu kebede
gebeyehu_kebede68@gmail.comI've made this recipe several times now and it's always a crowd-pleaser. The squash is perfectly roasted and the stuffing is flavorful and satisfying.
Okeleke Oluchukwu
ooluchukwu9@yahoo.comThis double-stuffed butternut squash recipe was an absolute hit! The flavors were incredible and the presentation was stunning. My guests raved about it.