Description
A festive and wholesome dish featuring roasted butternut squash halves stuffed with creamy ricotta, tart cranberries, and savory herbs.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 cup whole-milk ricotta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a bowl, mix ricotta, cranberries, walnuts, thyme, garlic powder, and remaining olive oil. Season with salt and pepper.
- Once squash is cooked, remove from oven and stuff each half generously with the ricotta mixture. Return to oven for 10 minutes until filling is warm.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.