Creamy Spinach & Ricotta Stuffed Squash Boats are a gourmet-inspired dish that combines the rich flavors of roasted acorn squash with a luxurious ricotta and spinach filling. With a touch of Parmesan, nutmeg, and fresh thyme, this elegant yet comforting meal is perfect for a cozy dinner or a refined holiday side dish. Inspired by classic French techniques, this dish delivers sophistication and warmth in every bite.
Why You’ll Love This Recipe
- Elegant Yet Easy – A dish that feels fancy but is simple to prepare.
- Rich & Creamy – The ricotta and Parmesan filling adds a luxurious texture.
- Healthy & Satisfying – Packed with nutrients from squash and spinach.
- Great for Entertaining – A visually stunning dish perfect for guests.
- Versatile & Customizable – Easily adapted for different flavors and diets.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- ¼ teaspoon red pepper flakes (optional)
- ½ cup heavy cream
- 1 egg, lightly beaten
- 1 teaspoon fresh thyme leaves
Directions
- Roast the Squash – Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- Prepare the Filling – In a skillet over medium heat, sauté garlic and spinach until wilted. Transfer to a bowl and mix in ricotta, Parmesan, nutmeg, red pepper flakes, heavy cream, egg, and thyme. Stir until well combined.
- Stuff the Squash – Flip the roasted squash halves upright and evenly fill them with the ricotta mixture.
- Bake to Perfection – Return to the oven and bake for 15 minutes, or until the filling is set and slightly golden on top.
- Serve & Enjoy – Let cool slightly before serving. Garnish with extra Parmesan and fresh thyme.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Calories: Approximately 320 kcal per serving
Variations
- Add Protein – Mix in cooked crumbled sausage or shredded chicken for extra heartiness.
- Dairy-Free Option – Use cashew ricotta and coconut cream instead of dairy ingredients.
- Extra Cheesy – Sprinkle mozzarella on top before baking for a gooey finish.
- Herb Swap – Replace thyme with rosemary or sage for a different flavor profile.
- Vegan Version – Use a flax egg and plant-based ricotta for a fully vegan meal.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Wrap individual squash halves in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes or microwave in 30-second intervals until heated through.
FAQs
Can I use a different type of squash?
Yes, butternut or delicata squash also work well with this filling.
What can I substitute for ricotta cheese?
Cottage cheese, mascarpone, or a mix of cream cheese and yogurt can be used.
How do I know when the squash is fully cooked?
It should be fork-tender but still hold its shape.
Can I prepare this dish in advance?
Yes, you can roast the squash and prepare the filling ahead of time, then assemble and bake before serving.
What should I serve with stuffed squash boats?
A side salad, roasted vegetables, or a light soup pairs beautifully.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free.
Can I make this recipe without eggs?
Yes, simply omit the egg or use a flax egg for binding.
How do I make the filling even creamier?
Add a little extra heavy cream or blend the ricotta mixture for a smoother texture.
Can I add breadcrumbs for a crispy topping?
Yes, mix breadcrumbs with Parmesan and olive oil for a golden crust.
How can I enhance the flavor even more?
Try adding caramelized onions, sun-dried tomatoes, or a splash of white wine to the filling.
Conclusion
Creamy Spinach & Ricotta Stuffed Squash Boats are a beautifully balanced dish, combining the natural sweetness of roasted squash with a rich, savory filling. Perfect for special occasions or a comforting weeknight meal, this recipe brings a touch of gourmet flair to your table. Try it today for a delicious and satisfying dish that impresses with every bite!
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Creamy Spinach & Ricotta Stuffed Squash Boats
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A gourmet-inspired dish featuring roasted acorn squash filled with a luxurious, creamy spinach and ricotta mixture, baked to golden perfection. Inspired by the refined techniques of Daniel Boulud, this dish is both elegant and comforting, making it a perfect seasonal delight.
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1 egg, lightly beaten
- 1 teaspoon fresh thyme leaves
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil, then season with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- Prepare the Filling: In a skillet over medium heat, sauté garlic and spinach until wilted. Transfer to a bowl and mix in ricotta, Parmesan, nutmeg, red pepper flakes, heavy cream, egg, and thyme. Stir until well combined.
- Stuff the Squash: Flip the roasted squash halves upright and evenly fill them with the ricotta mixture.
- Bake to Perfection: Return to the oven and bake for 15 minutes, or until the filling is set and slightly golden on top.
- Serve & Enjoy: Let cool slightly before serving. Garnish with extra Parmesan and fresh thyme.
Notes
- For added texture and crunch, sprinkle panko breadcrumbs over the filling before baking.
- Swap acorn squash for butternut squash or delicata squash for variety.
- For a lighter version, use cottage cheese instead of ricotta and half-and-half instead of heavy cream.
- Pairs beautifully with a light salad or a glass of white wine for an elegant dining experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course / Side Dish
- Method: Baking
- Cuisine: Gourmet / Italian-Inspired
