Summery squash with all the goodness of creamy cheese.
Author: Anna
Recipe type: Main
Cuisine: Vegeterian
Serves: 4
Ingredients
4 medium to large pattypan squash (medium yellow squash or zucchini will do)
2 tbsp. olive oil, divided
1 tsp. salt, divided
1 tsp. pepper, divided
5 oz. fresh spinach
1 clove crushed garlic
¼ tsp. freshly grated nutmeg
½ cup ricotta cheese
¼ tsp. red pepper flakes
¾ cup grated fontina cheese (swiss can be substituted), divided
Instructions
Heat your oven to 400 degrees. Insert a paring knife diagonally into the top of the squash without going through the bottom. Rotate the squash around. You are essentially coring the squash. Scoop the insides leaving at least ¼ inch of flesh and skin. Chop the removed flesh and skin into ¼ inch pieces and set aside.
Brush 1 tbsp. of olive oil inside the squash and season with a pinch or two or salt and pepper (about ¼ tsp. of each). Place the squash upside down and roast for 20-25 minutes until soft and easily pierced with a sharp knife.
Meanwhile wilt the spinach over medium high heat in a covered pot with a splash of water/ About 5 minutes. Drain and reserve in a medium bowl large enough to hold the remaining ingredients.
Grab the bowl with the drained spinach and add the ricotta cheese, nutmeg, red pepper flakes, ½ cup of grated fontina cheese, the cooked squash, and ¼ tsp. of both salt and pepper. Stir to combine.
Fill the roasted pattypans with the spinach/ ricotta mixture. Divide the remaining ¼ cup of fontina cheese amongst the squash, topping each with a few shreds. Sprinkle the tops with ¼ tsp. of pepper and bake for 10 minutes at 400 or until the cheese on top has melted.
Serve warm.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=769