Twice-Baked Butternut Squash with Ricotta and Sage

• Vegetarian
• Gluten free

• Produce

  • 2 Butternut squash
  • 8 Sage, large leaves
  • 1 Yellow onion

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Kosher salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Greek yogurt, plain
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Whole milk ricotta cheese

Found on coffeeandquinoa.com

Ingredients

• 2 butternut squash, about 2.5 lbs each
• 2 Tbsp unsalted butter
• 1 yellow onion, chopped
• 1/2 tsp kosher salt
• 8 large sage leaves, finely chopped
• 1/2 cup whole milk ricotta cheese
• 1/2 cup plain Greek yogurt (I used Fage 0%)
• 1/2 cup grated parmesan cheese
• 1/2 tsp ground black pepper

Directions

• Preheat oven to 425. Line a baking sheet with parchment paper.
• Slice the stems off the butternut squash and cut each squash in half lengthwise. Scoop out and discard the seeds and stringy goop. (I find that my ice cream scoop is perfect for this.)
• Place the squash halves cut side down on the lined baking sheet. Roast until the cut side of the squash is tender when pierced with a fork, 35-45 minutes. Remove from oven and turn the cut sides up. Set aside until cool enough to handle. Keep the oven on.
• In the meantime, melt the butter in a non-stick pan or skillet over low heat. Add the onion and salt and saute until browned at the edges, about 15 minutes. Stir in the chopped sage and saute another 30 seconds. Remove from the heat and set aside.
• Once the squash has cooled a bit, scoop the insides out into a large bowl. IMPORTANT: You will only need to refill two squash halves. On these two, leave about 1/2 inch border so that the squash halves hold their shape. You can completely scoop out the other two halves and discard the skins.
• With a fork or potato masher, mash the roasted squash. Add the cooked onions and sage, ricotta, Greek yogurt, parmesan, and pepper. Stir to thoroughly combine. Scoop the mixture into the two remaining squash halves and return to the oven until the tops begin to brown, about 20 minutes.
• Serve immediately. Enjoy!