Baked butternut squash, ricotta and spinach recipe
The combination of creamy ricotta and sweet butternut squash makes for a truly comforting and impressive looking vegetarian main course
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Roasting pan
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Aluminum foil
Ingredients
- 1 large butternut squash (about 1.2kg), halved lengthways
- ½ tsp caraway seeds, plus extra for sprinkling
- ½ tsp crushed red chillies
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil
- 100g baby spinach
- 500g ricotta
- 4 tbsp grated parmesan (or vegetarian alternative), plus extra to serve
- 1 medium free-range egg, plus an extra yolk
- Bunch fresh sage leaves
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