Best Ricotta Stuffed Squash Recipes

SQUASH BLOSSOMS STUFFED WITH RICOTTA

Steps:

• Make tomato sauce:
• Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
• Prepare squash blossoms:
• Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
• Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
• Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
• Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.

ROASTED BUTTERNUT SQUASH AND RICOTTA STUFFED PASTA

Steps:

• Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
• Preheat the oven to 400 degrees Fahrenheit.
• Line a large baking sheet with aluminium foil and coat with cooking spray.
• With a strong knife remove the stem from the squash.
• Slice the squash in half end-to-end and remove and discard the pulp and seeds.
• Cut each portion in half creating four pieces which are about the same size.
• Place the squash wedges on the baking sheet with the cut side up.
• Coat each piece of squash with butter and salt and pepper to taste.
• Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
• Remove the wedges from the oven and let cool for 5 minutes.
• Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
• In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
• Preheat oven to 375 degrees Fahrenheit.
• Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
• Drain pasta and cool in cold water, drain again of all water.
• In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
• Divide and stuff the mashed squash into the bottom part of the pasta shells.
• Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
• Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
• Sprinkle the shells with the remaining parmesan cheese.
• Cover with aluminum foil and bake in the oven for 30 minutes.
• Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.

TORTELLINI STUFFED WITH RICOTTA AND BUTTERNUT SQUASH WITH BROWN BUTTER SAUCE

Steps:

• Spread cubed butternut squash on foil lined baking tray. Drizzle with 2 tablespoons of olive oil and salt and pepper and herb de provence seasoning. Bake at 375 degrees for 25 minutes. Remove from oven and sit aside. Add shallots, garlic and pinch of salt to pan and cook for 2-3 minutes. In processor, add 4 cookies whole or crushed, butternut squash, garlic and shallots, ricotta, pinch of salt and pepper, nutmeg. Blend for a couple of minutes until smooth and thick. Line baking tray with parchment paper. Fill wonton wrappers with approx 1 teaspoon of squash filling. Fold in half and dab edges with water using a brush. Fold in half again and form into tortellini shape. Boil in water for 2-3 minutes until they float to the top. Remove and sit aside in bowl. FOR BROWN BUTTER SAUCE In pan add butter and sage and cook on medium heat for about 2 minutes until foamy but do not burn. Add chopped walnuts, cranberries, salt and pepper to pan. Cook until a little brown around the edges but do not burn. Turn off heat and pour over tortellini. Add the parmaigano-reggiano cheese to top and serve. The tortellini can be made and frozen in ziploc bag for future use.

RICOTTA STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees.
• With sharp knife, carefully cut squash in half lengthwise and scoop out seeds with a spoon.
• Rub flesh with olive oil and sprinkle with the cinnamon, cloves, ginger, cardamom and salt.
• Wrap each half in foil and place on a baking sheet. Bake for 30 minutes or until flesh is fork tender. Remove from oven and unwrap squash.
• To toast nuts, place in an ungreased pie tin and bake at 400 degrees for 5-7 minutes.
• Mix ricotta with honey, oregano, and hazelnuts.
• Evenly fill the baked squash halves with the ricotta mixture.
• If you want the ricotta to be warm, return to oven, on baking sheet, for 5-10 minutes. Remove from oven.
• Sprinkle with wheatgerm and black pepper and serve. Note, squash can be cooked a day in advance and reheated with the ricotta mixture at 400 degrees for 10-15 minutes, or until heated through.

RICOTTA-STUFFED SQUASH BLOSSOMS

Steps:

• Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
• Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into 8 squash blossoms, stamens removed. Place 1 cup plain dry breadcrumbs in a baking dish. Lightly beat 2 large eggs in another dish. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
• Dip blossoms in egg, then breadcrumbs.
• Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.

BUTTERNUT SQUASH, RICOTTA & SPINACH STUFFED SHELLS RECIPE - (4.2/5)

Steps:

• Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425°F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, and your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice. Place your shells in a 400°F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.

SQUASH BLOSSOMS STUFFED WITH PISTACHIO RICOTTA

Steps:

• Grind pistachios in processor until very finely chopped. Mix nuts, ricotta, Parmesan, and oil in medium bowl. Season to taste with salt and pepper, stirring until well blended. Working with 1 blossom at a time, use teaspoon and fingertips to open blossom gently without tearing and spoon 2 tsp filling inside. Arrange blossoms on platter and serve.

RICOTTA STUFFED SQUASH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
• In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated.
• In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells
• Bake for 20 minutes. If desired, serve with tomato sauce.