Baked Butternut Squash Ricotta And Spinach Food

ROASTED BUTTERNUT SQUASH, RICOTTA, & SPINACH CANNELLONI

Steps:

• To roast the squash, preheat the oven to 400 degrees F.
• Toss the squash with the olive oil, then arrange on a baking sheet.
• Bake until fork tender, about 25 minutes.
• Cool to room temperature.
• To make the béchamel, melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon.
• Cook for a minute or two until the flour just begins to take on some color.
• Slowly start adding the milk, whisking continuously to prevent lumps from forming.
• Continue to simmer until the sauce begins to thicken, stirring often.
• Season with a pinch of salt, white pepper and nutmeg.
• Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap.
• Cook the fresh lasagna sheets in boiling salted water for 1 minute, then place in cold water.
• Cut the sheets into 6 x 4 inch rectangles, and place on clean kitchen towels.
• In a bowl, add the squash, spinach, ricotta, 1/3 cup Pecorino, salt, pepper, and fresh sage.
• Mix gently, keeping the mixture slightly chunky.
• Spread 1 cup of the béchamel sauce in a 13x9 inch baking pan.
• Lay out each cannelloni and fill with about 3 tablespoons of the filling.
• Roll the cannelloni snugly and place seam down in the baking pan.
• Continue to fill the remaining pasta sheets.
• Spoon the remaining sauce over the cannelloni and sprinkle with the walnuts and remaining Pecorino cheese.
• Preheat oven to 375 degrees F.
• Bake covered with foil for 20 minutes.
• Remove foil and bake uncovered until bubbly and lightly browned, about another 20 minutes.
• Serve two cannelloni pre serving.

BAKED BUTTERNUT SQUASH, RICOTTA AND SPINACH

Steps:

• Heat the oven to 200°C/fan180°C/ gas 6. Scoop out and discard the seeds from the squash. Sit the squash halves cut-side up in a roasting tin. Score the flesh in a crosshatch pattern with a knife and season. Scatter over the caraway seeds, chillies and whole garlic cloves, then drizzle with olive oil. Cover with foil and roast for 1-1½ hours until soft.
• Set the garlic cloves aside, then scoop all but 2 tbsp of the squash flesh into a bowl, keeping it in pieces. Gently stir through the spinach and season, then leave to cool.
• Squeeze the garlic cloves out of their skins into a large bowl and mash into the remaining 2 tbsp squash using a fork. Add the ricotta, parmesan and some seasoning. Add the whole egg and extra yolk, stir well, then gently stir through the spinach and squash mixture.
• Spoon into 4 x 200g individual gratin dishes. Top with the parmesan, scatter with extra caraway seeds and the sage leaves, then bake for 20-25 minutes until golden. Serve immediately.

BUTTERNUT SQUASH-SPINACH TART

Steps:

• Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
• Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
• Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
• Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

RICOTTA AND SPINACH STUFFED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees. Cut squash in half lengthwise. Place cut sides down in a baking dish filled with about an inch of water. Bake 25-30 minutes or until barely tender. Remove from oven and pour off any remaining water. While squash is baking, mix the remaining ingredients in a medium bowl. I think it is easiest to combine everything but the spinach and then work that in last. Allow squash to cool for a few minutes. Then cut in half lengthwise again. Stuff the recessed area with the spinach mixture and bake for an additional 15 minutes or until the squash is tender and the topping is just starting to brown. Remove from oven and sprinkle with additional Parmesan, if desired.

BUTTERNUT SQUASH, RICOTTA & SPINACH STUFFED SHELLS RECIPE - (4.2/5)

Steps:

• Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425°F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, and your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice. Place your shells in a 400°F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.

ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
• Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
• Reduce oven temperature to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
• Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
• Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
• Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

ROASTED SQUASH, SHALLOT, SPINACH & RICOTTA PASTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
• Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
• Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.

ROASTED BUTTERNUT SQUASH AND RICOTTA STUFFED PASTA

Steps:

• Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
• Preheat the oven to 400 degrees Fahrenheit.
• Line a large baking sheet with aluminium foil and coat with cooking spray.
• With a strong knife remove the stem from the squash.
• Slice the squash in half end-to-end and remove and discard the pulp and seeds.
• Cut each portion in half creating four pieces which are about the same size.
• Place the squash wedges on the baking sheet with the cut side up.
• Coat each piece of squash with butter and salt and pepper to taste.
• Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
• Remove the wedges from the oven and let cool for 5 minutes.
• Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
• In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
• Preheat oven to 375 degrees Fahrenheit.
• Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
• Drain pasta and cool in cold water, drain again of all water.
• In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
• Divide and stuff the mashed squash into the bottom part of the pasta shells.
• Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
• Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
• Sprinkle the shells with the remaining parmesan cheese.
• Cover with aluminum foil and bake in the oven for 30 minutes.
• Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.

BAKED PASTA WITH BUTTERNUT SQUASH AND RICOTTA

Steps:

• Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
• Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
• Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
• In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
• Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.