Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 941.4 Kcal (3941 kJ) | ||
| Calories from fat | 657.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.03g | 112% | |
|---|---|---|---|
| Cholesterol | 242.91mg | 81% | |
| Sodium | 1647.17mg | 69% | |
| Potassium | 345.88mg | 7% | |
| Total Carbs | 13.22g | 4% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 55.53g | 111% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.7mg | 4% | |
| Calcium | 482mg | 48% | |
| Amount Per 100 g | |||
| Calories | 266.57 Kcal (1116 kJ) | ||
| Calories from fat | 186.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.68g | 112% | |
|---|---|---|---|
| Cholesterol | 68.78mg | 81% | |
| Sodium | 466.42mg | 69% | |
| Potassium | 97.94mg | 7% | |
| Total Carbs | 3.74g | 4% | |
| Sugars | 0.57g | 8% | |
| Dietary Fiber | 0.4g | 6% | |
| Protein | 15.72g | 111% | |
| Vitamin C | 4.2mg | 25% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 0.2mg | 4% | |
| Calcium | 136.5mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Butternut Squash Gnocchi With Sage Butter
Butternut squash, Eggs, lightly beaten, Salt and 5 more.. -
Spaghetti with Butternut Squash
Butternut squash (about 1 1/2 lb.), peeled, seeded, cut i... and 6 more.. -
Pumpkin Gnocchi
Pumpkin puree, Egg yolk, All-purpose flour , plus and 8 more.. -
Butternut Squash Gnocchi with Sage Brown Butter
Butternut squash, Olive oil and 9 more.. -
Pasta with Roasted Squash, Sausage and Pecans
Butternut squash, peeled, seeded and cut into 1-inch dice and 9 more.. -
Spinach and Acorn Squash Ravioli
Ricotta cheese and 10 more.. -
Macaroni and Cheese with Ham (Rachael Ray)
Salt and 11 more.. -
Roasted Butternut Squash With Caramelized Onions, Gorgonzola and
Butternut squash (cut into 1/2 inch cubes ), Olive oil and 8 more.. -
Roasted Vegetable Medley
Butternut squash (about 2 lb), peeled, seeded and cut int... and 6 more.. -
Two-Tone Butternut Squash Flans
Cubed peeled butternut squash, Evaporated skimmed milk and 8 more.. -
Italian Flag Lasagna
Butter, Flour, Milk, Salt, Ground nutmeg, Tomato puree and 6 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
