Spinach and Cheese-Filled Butternut Squash
“If you have bought a butternut squash and aren’t sure what to do with it, try filling it with spinach and cheese. It’s delicious! This recipe is super simple and so tasty.”
Halve the squash lengthwise. Fill a pan with water and bring to a boil. Boil the squash halves until the flesh is soft. This should take 15–20 minutes. Drain. Next, use a spoon to carefully scoop out the flesh from the skins. Don’t remove all the flesh. You need to leave enough so that the skins don't break while you're filling them.
Mince the garlic. Wash and slice the spinach into strips.
Heat a little olive oil into a large skillet. Lightly fry the garlic, stirring often.
Then add the spinach and lightly fry for 3 minutes, stirring often.
Add the squash. Season with a little salt and fry everything for around 3 minutes, stirring often.
Finish by adding the cheese into the skillet. Stir and cook for 1 more minute.
Fill the squash skins with the mixture you’ve just made.
Tips & Tricks
You can replace ricotta cheese with fresh cheese.