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
Scale
- 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
