The moment I unwrapped the fragrant squash from the farmer’s market, a wave of inspiration washed over me. It seemed like the perfect canvas for a dish that combines simplicity with sophistication. Enter my Baked Squash with Ricotta, Parmesan, Lemon, and Sage—a recipe that transforms humble ingredients into a comforting masterpiece. As the squash roasts, it sweetens and softens, ready to cradle a creamy filling that sings with flavors of rich ricotta, nutty parmesan, and fragrant sage.
This dish is not only a feast for the taste buds but also a celebration of fall’s bounty. It’s gluten-free and vegetarian, making it an ideal choice for cozy meals shared with loved ones. Whether you’re looking to elevate your holiday table or simply enjoy a comforting weeknight dinner, this baked squash is sure to impress. Let’s dive into the kitchen and bring this delightful dish to life!
Why is Baked Squash with Ricotta, Parmesan, Lemon and Sage so Irresistible?
Delectable flavors combine in this dish, where sweet roasted squash meets creamy ricotta and savory parmesan. Seasonal ingredients highlight the essence of fall, making it a perfect addition to any table. Customizable options allow you to swap in your favorite squash varieties or cheeses. Hassle-free preparation means you can have a gourmet meal on the table in no time! Plus, it’s gluten-free and vegetarian-friendly, ensuring everyone can enjoy this culinary delight.
Baked Squash with Ricotta Ingredients
For the Squash
• Butternut, Acorn, or Honeynut Squash – The base of this dish, each variety offers a sweet, unique flavor and texture.
For the Filling
• Ricotta Cheese – The star of the filling that provides a creamy richness; cottage cheese can be used for a lighter option.
• Sour Cream or Crème Fraîche – Optional for an extra touch of tang and creaminess, elevating the filling.
• Egg – Acts as a binding agent, ensuring your filling holds together beautifully. No substitutes are recommended in this case.
• Garlic – A single clove, smashed; it adds depth and aroma that’s essential for flavor.
• Pecorino Romano or Parmesan Cheese – Finely grated, it gives a salty, umami punch to the filling and can be substituted with any hard cheese.
For Seasoning
• Lemon Juice and Zest – These bring acidity and brightness, balancing the flavors of the dish; don’t skip this vital touch!
• Salt and Pepper – Essential for enhancing all the flavors; adjust according to your taste preferences.
• Olive Oil – Adds richness and moisture when drizzled over the squash before baking to get that perfect golden finish.
• Fresh Sage Leaves – Delivers that aromatic flavor; if you don’t have sage, thyme is a great substitute!
With the ingredients in hand, you’re on your way to creating a cozy, delicious Baked Squash with Ricotta, Parmesan, Lemon and Sage that will warm hearts and homes alike.
How to Make Baked Squash with Ricotta, Parmesan, Lemon and Sage
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Preheat the oven to 400°F (200°C). This ensures even cooking and helps the squash roast perfectly.
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Prepare the squash by slicing it lengthwise and scooping out the seeds. Place the halves on a parchment-lined baking sheet, cut-side up.
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Drizzle the squash with olive oil, and season generously with salt and pepper. This will enhance the natural sweetness as it roasts.
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Combine rounded scoops of ricotta, sour cream (if using), lemon juice, lemon zest, egg, smashed garlic, and grated cheese in a mixing bowl. Stir until the mixture is smooth and creamy.
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Fill the cavities of the squash with the ricotta mixture, pressing it in gently. Top each filled squash with fresh sage leaves for an aromatic finish.
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Cover the baking sheet with foil and bake for approximately 50 minutes, or until the squash is tender when pierced with a knife.
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Remove the foil, sprinkle with additional cheese, and drizzle with olive oil. Raise the oven temperature to 425°F (218°C) for a few minutes until the top is golden brown.
Optional: Serve with a sprinkle of toasted pine nuts for added crunch!
Exact quantities are listed in the recipe card below.
Expert Tips for Baked Squash
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Choose Wisely: Select squash that feels heavy for its size and has a firm skin—this ensures freshness and sweetness for your Baked Squash with Ricotta, Parmesan, Lemon, and Sage.
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Perfectly Tender: Check the tenderness of the squash by piercing it with a knife; it should slide in easily. Adjust the baking time based on the size of your squash to avoid undercooking.
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Make-Ahead Filling: Consider preparing your ricotta filling in advance. Store it in the refrigerator for a few hours or overnight to let the flavors meld, making your meal prep easier.
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Avoid Overfilling: Be cautious not to overstuff the squash; the filling should sit comfortably inside. Overflowing filling can lead to a messy baking sheet and uneven cooking.
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Garnish with Flair: For an extra pop of flavor, top your golden baked squash with a drizzle of balsamic reduction or a scattering of toasted nuts before serving for added texture and taste.
Storage Tips for Baked Squash with Ricotta, Parmesan, Lemon and Sage
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Fridge: Store leftover baked squash in an airtight container for up to 3 days. Make sure it’s cooled to room temperature before sealing to maintain freshness.
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Freezer: You can freeze the baked squash for up to 2 months. Wrap individual portions tightly in plastic wrap and place in a zip-top freezer bag for added protection.
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Reheating: To reheat, simply place the squash in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. This keeps the filling creamy and the squash tender.
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Room Temperature: If serving straight from the oven, let the squash cool for about 10-15 minutes before slicing to allow the flavors to set and make it easier to handle.
Make Ahead Options
These Baked Squash with Ricotta, Parmesan, Lemon, and Sage are perfect for busy home cooks looking to save time! You can prepare the ricotta filling up to 24 hours in advance; simply combine the ricotta, sour cream (if using), lemon juice, lemon zest, egg, smashed garlic, and cheese, then refrigerate in a covered container to maintain its freshness. The squash can be prepped by slicing and scooping out the seeds up to 3 days ahead; store the halves covered in the refrigerator. When you’re ready to serve, fill the squash with the creamy filling and bake as directed. This way, you’ll savor delicious, homemade flavors with minimal effort on busy weeknights!
Baked Squash with Ricotta Variations
Let your creativity shine by personalizing this delightful dish with some scrumptious twists!
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Cheese Swap: Use goat cheese for a tangy, creamy alternative that adds a delightful twist to the flavor profile.
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Greens Boost: Mix in cooked spinach or kale to the ricotta filling. Not only will this pack in extra nutrients, but it adds a lovely green pop!
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Nutty Crunch: Top with toasted pine nuts before serving for an added crunch that complements the creamy filling beautifully.
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Sweet Heat: Add a pinch of red pepper flakes to the filling for a subtle heat that balances the sweetness of the squash.
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Balsamic Drizzle: Finish with a balsamic reduction for a gourmet touch. The sweet acidity pairs perfectly with the richness of the ricotta and the sweetness of the squash.
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Herb Infusion: Swap sage for thyme or rosemary if you’re feeling adventurous. Each herb brings a unique aroma that enhances the dish’s comforting vibes.
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Zest Boost: Incorporate a bit of orange zest along with the lemon to add a citrusy twist that brightens up the entire flavor profile.
Dive into these delicious variations and create a version of Baked Squash with Ricotta, Parmesan, Lemon, and Sage that suits your style!
What to Serve with Baked Squash with Ricotta, Parmesan, Lemon and Sage?
This dish invites you to create a charming meal experience that warms the heart and pleases the palate.
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Garlic Bread: The crunchy, buttery goodness of garlic bread complements the creaminess of the squash, making every bite a cozy delight.
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Quinoa Salad: A light quinoa salad with citrus dressing provides a refreshing, nutty contrast, balancing the rich flavors of the baked squash.
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Roasted Brussels Sprouts: Crispy, caramelized Brussels sprouts add a savory crunch that pairs beautifully with the tender, creamy squash.
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Cranberry Sauce: A dollop of tangy cranberry sauce enhances the sweetness of the squash, adding a festive touch to your plate.
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Arugula Salad: A fresh arugula salad with lemon vinaigrette brings a peppery brightness that cuts through the richness of the dish.
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Pine Nut Topping: Toasted pine nuts sprinkled on top not only add a delightful crunch but also enhance the nutty flavor of the squash.
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Sauvignon Blanc: A chilled glass of Sauvignon Blanc with bright acidity complements the dish, harmonizing the flavors of lemon and sage beautifully.
Creating a memorable dining experience is all about balancing flavors, textures, and brightening the essence of your Baked Squash with Ricotta, Parmesan, Lemon and Sage!
Baked Squash with Ricotta, Parmesan, Lemon and Sage Recipe FAQs
How do I choose ripe squash for this recipe?
Absolutely! Look for squash that feels heavy for its size and has a firm, smooth skin. Check for any dark spots or blemishes; avoid those as they indicate overripeness. Fresh squash will have a vibrant color and should feel solid when you give it a gentle squeeze.
How should I store leftover baked squash?
Very simply, store any leftover baked squash in an airtight container in the refrigerator for up to 3 days. Make sure it cools to room temperature before sealing to help maintain its moisture and flavor. For a tasty reheat, pop it back in a preheated oven at 350°F (175°C) for about 20 minutes until it’s warmed through.
Can I freeze baked squash with ricotta filling?
Definitely! To freeze, let the baked squash cool completely. Wrap individual portions tightly in plastic wrap and place them into a zip-top freezer bag or airtight container. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat in the oven.
What should I do if my squash isn’t tender after baking?
Not to worry! If your squash isn’t tender enough when you check for doneness, cover it with foil again and return it to the oven. Check every 5-10 minutes until it becomes knife-tender. The cooking time can vary depending on the size and variety of the squash, so patience is key!
Is this recipe suitable for people with dietary restrictions, like gluten allergies?
Absolutely! This Baked Squash with Ricotta, Parmesan, Lemon, and Sage is inherently gluten-free, making it a fantastic option for those with gluten intolerances. Just be cautious if serving to anyone with dairy allergies, as it contains cheese. A great alternative would be using a dairy-free ricotta or a nut-based cheese to keep it deliciously accommodating!
Can I prepare the filling ahead of time?
Yes, you can! I often make the ricotta filling a few hours or even a day in advance. Just store it in an airtight container in the refrigerator. It allows the flavors to meld beautifully, making your cooking process easier on the day of serving. When you’re ready, simply fill the squash and bake as directed.
Baked Squash with Ricotta, Parmesan, Lemon & Sage Bliss
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Prepare the squash by slicing it lengthwise and scooping out the seeds. Place the halves on a parchment-lined baking sheet, cut-side up.
- Drizzle the squash with olive oil, and season generously with salt and pepper.
- Combine ricotta, sour cream (if using), lemon juice, lemon zest, egg, smashed garlic, and grated cheese in a mixing bowl. Stir until smooth and creamy.
- Fill the cavities of the squash with the ricotta mixture, pressing it in gently. Top with fresh sage leaves.
- Cover the baking sheet with foil and bake for approximately 50 minutes until the squash is tender.
- Remove the foil, sprinkle with additional cheese, and drizzle with olive oil. Increase the temperature to 425°F (218°C) for a few minutes until golden brown.