Tuscan Stuffed Butternut Squash
Bella Product Used:
Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs 8.5 oz
Ingredients
- 2 medium butternut squash, halved and seeded
- 2 tbsp olive oil
- 8 oz cremini mushrooms, chopped
- ½ cup Bella Sun Luci Julienne Cut Sun-Dried Tomatoes in Olive Oil, drained
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 2 cups fresh spinach
- 1 tsp fresh thyme
- ½ tsp Italian seasoning
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 tsp balsamic vinegar
- Salt and black pepper, to taste
For the topping
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
Directions
- Roast the squash: Preheat oven to 400°F. Brush the squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 35–45 minutes until tender.
- Heat olive oil in a skillet. Sauté shallot and mushrooms until golden. Add garlic, sun-dried tomatoes, thyme, and Italian seasoning. Cook 1–2 minutes.
- Stir in the spinach until wilted, then add balsamic vinegar.
- Scoop a little roasted squash flesh from each half, leaving a sturdy shell. Mix the scooped squash with the mushroom mixture, ricotta, and Parmesan. Season to taste.
- Spoon the filling into each squash half. Top generously with mozzarella and Parmesan.
- Bake: Return to the oven for 10–15 minutes, until the cheese is melted and golden. Broil for 1–2 minutes if you'd like a crispier top.
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