Ingredients
- 2 butternut squash
- EVOO, for drizzling
- Salt and freshly ground pepper
- Freshly grated nutmeg
- 4 tablespoons butter
- ten to twelve fresh whole sage leaves
- 1/4 to at least oneOr2 cup chicken stock
- 1 1/2 cups shredded sharp yellow Cheddar
- 1 1/2 cups shredded Parmigiano-Reggiano
- 1 cup ricotta cheese (fresh cow or sheep's milk)
Directions
Preheat the oven to 425 levels F.
Halve the squash lengthwise, scoop the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove in the oven and let awesome slightly.
As the squash is incorporated in the oven, convey a small skillet over medium-high temperature and melt the butter. Add some sage leaves towards the skillet, lightly stirring them around for any couple of minutes, until they're crispy along with a deep eco-friendly color. Take away the skillet in the heat, set the crispy leaves aside on the paper towel and reserve the brown butter.
Carefully scoop the flesh from the squash right into a bowl maintaining your skins intact. Mash using the chicken stock. 1 cup from the Cheddar. 1 cup from the Parm, all the ricotta, the reserved brown butter. after which adjust seasonings. Stuff the squash shells using the mashed squash mixture, top having a sprinkle from the remaining Cheddar and Parm and bake before the cheese is melted and golden brown on the top.
Remove in the oven and garnish using the fried sage leaves, gently crushing them inside your hands while you sprinkle outrageous.
You might serve an entire half like a meal, or cut each half in halves or thirds and function a side.