I had some squash lying around as well as some ricotta from another dish I had made and was thinking that a nice baked dish could be just the ticket. From there I started thinking about pumpkin ravioli and that brought sage into the equation. And then, of course, since I was going to bake the entire thing either sugar (as a carmelized crust) or more cheese (for a savory appeal). I have done it both ways but the savory option tends to win. —rbnyc
1/2 to 3/4 cups
Parmesan or Manchego
In This Recipe
Pre-heat oven at 425.
Split butternut squash (or other squash), place upside down on baking sheet, place in oven and cook under flesh is tender, approximately 40 minutes.
Remove squash, scoop out seeds and reserve or throw away.
Scoop squash flesh from skin and put in medium mixing bowl.
While squash is cooking, put olive oil in small skillet over medium heat. When warm, add sage leaves and cook until leaves are crisp about 1 minute.
Remove sage leaves and place on paper towel. After sage leaves cool crumble. Do not throw away sage-infused oil.
Add sage-infused olive oil, ricotta cheese, salt, pepper and sage to the squash. Mixed thoroughly, adjust seasonings and perhaps add more ricotta depending on consistency of mixture (I like mine to be creamy but not overly so).
Oil baking or casserole dish. Add squash and ricotta mixture. Grate parmesan or manchego over top of casserole sufficient to cover squash.
Reduce oven heat to 350. Place in oven and cook for 15 minutes to warm through.
Turn broiler on high. Place casserole 4 inches from broiler element. Check after 2 minute to make sure that cheese has browned but is not burned. Remove once cheese is browned. Serve and enjoy!