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Stuffed Butternut squash with Mutti tomato sauce
2023-09-07
https://www.metro.ca/userfiles/image/recipes/butternut-squash-12196.jpg
PT15M
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Start by cutting the squash in half, take out the seeds and sprinkle with salt. Place the squash skin side up on a baking sheet and bake for 30 minutes at 190°C.In the meantime, finely chop the onion and fry it in a pan with a drizzle of oil. Add the finely chopped garlic and the spinach then season with salt and pepper and let it simmer on a low heat. Remove the lid from the pan to allow some of the moisture to evaporate.Add the cream and pour the mixture into a bowl. Add the parmesan, ricotta and nutmeg and mix.Once cooked, remove the inside of the cooked squash using a spoon and add the Mutti Finely Chopped Tomatoes to the rest of the filling.Fill the squash case with the filling, adding a few pieces of mozzarella cheese.Season the filling with salt, oregano, and a drizzle of oil.Spread the sauce mixture on top of the squash, adding a few pieces of mozzarella and bake in the oven for 10-15 minutes until the cheese is melted and the squash is heated through.Source : Mutti
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1 butternut squash
3/4 cup (200 mL) Mutti Finely Chopped Tomatoes
5 cups (150 g) fresh spinach
2/3 cup (150 g) Ricotta
2/3 cup (150 mL) cream
1/4 cup (50 g) mozzarella
1/4 cup (50 g) parmesan cheese
1 small white onion
2 tablespoons (30 mL) extra virgin olive oil
1 garlic clove, finely chopped
nutmeg
Oregano
Salt
Pepper
parsley
Stuffed Butternut squash with Mutti tomato sauce
4
Main course
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
1
butternut squash
-
3/4 cup
(200 mL)Mutti Finely Chopped Tomatoes
-
5 cups
(150 g)fresh spinach
-
2/3 cup
(150 g)Ricotta
-
2/3 cup
(150 mL)cream
-
1/4 cup
(50 g)mozzarella
-
1/4 cup
(50 g)parmesan cheese
-
1
small white onion
-
2 tablespoons
(30 mL)extra virgin olive oil
-
1
garlic clove, finely chopped
-
nutmeg
-
Oregano
-
Salt
-
Pepper
-
parsley
Preparation
Start by cutting the squash in half, take out the seeds and sprinkle with salt. Place the squash skin side up on a baking sheet and bake for 30 minutes at 190°C.
In the meantime, finely chop the onion and fry it in a pan with a drizzle of oil. Add the finely chopped garlic and the spinach then season with salt and pepper and let it simmer on a low heat. Remove the lid from the pan to allow some of the moisture to evaporate.
Add the cream and pour the mixture into a bowl. Add the parmesan, ricotta and nutmeg and mix.
Once cooked, remove the inside of the cooked squash using a spoon and add the Mutti Finely Chopped Tomatoes to the rest of the filling.
Fill the squash case with the filling, adding a few pieces of mozzarella cheese.
Season the filling with salt, oregano, and a drizzle of oil.
Spread the sauce mixture on top of the squash, adding a few pieces of mozzarella and bake in the oven for 10-15 minutes until the cheese is melted and the squash is heated through.
Source : Mutti
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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