Go for the Gourd: 7 Perfect Butternut Squash Recipes to Try This Season
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Photo by: Paula Jones
Roasted Butternut Squash Ricotta cheese and nutty Parmesan play off of each other in this classic roasted stuffed squash recipe. Ingredients 1 butternut squash - halved vertically, seeds removed salt/pepper 1/2 cup ricotta 3 fresh chives 3 tablespoons fresh breadcrumbs 1/4 cup Parmigiano Reggiano - grated Directions: 1. Preheat oven to 450 degrees. Season squash halves with salt pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender. Approximately 30-35 minutes. 2. Use a spoon to scoop baked flesh out, be sure to leave a 1/4-inch border around the edge so they will maintain their shape. Transfer mixture to a medium bowl. Into the bowl add: ricotta, chives, breadcrumbs, Parmigiano. Season with salt/pepper. Mix together until combined. 3. Fill squash halves with mixture. Sprinkle tops with breadcrumbs. Bake until golden. Approximately 20-25 minutes.
Butternut is my favorite winter squash for a lot of reasons. For starters, they are easy to work with and each butternut produces a lot of useable squash. I'm also a big fan of the mild flavor, and firm, smooth flesh. Butternut squash is versatile and nutritious, and makes for a wonderful addition to all kinds of fall dinners. For fall dinner inspiration, here are 7 simple, fresh butternut squash recipes. - By Elizabeth Stark and Brian Campbell
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