Stuffed butternut squash with tomato sauce
A hearty and healthy meal that is perfect for fall and winter: a roasted butternut squash filled with a flavorful combination of vegetables, cheese and Mutti Finely chopped tomatoes.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
1h 5 min (COOK TIME: 45 min / PREP TIME: 20 min)
Easy
4 SERVINGS
Ingredients
-
1
Butternut squash
-
200
g
Mutti Finely Chopped Tomatoes (Polpa)
-
150
g
Fresh spinach
-
150
g
Ricotta
-
150
ml
Cream
-
50
g
Mozzarella
-
30
g
Parmesan cheese
-
1
Small
white onion
-
20
ml
Extra virgin olive oil
-
1
Garlic clove
-
Nutmeg
-
Oregano
-
Salt
-
Pepper
-
Parsley
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Stuffed butternut squash with tomato sauce: Method
- Cut the squash in half, take out the seeds, sprinkle it with salt, place it skin side up on a baking sheet, and bake for 30 mins at 374°F.
- Finely chop 1 onion, 1 garlic clove, and 150g of fresh spinach. Fry the onion in a pan with oil, add the garlic and spinach, and let it simmer on low. Once it simmers, add 150 ml of cream.
- Pour the mixture into a bowl and add 30g of Parmesan cheese, 150g of ricotta, and some nutmeg and mix. Once the squash is cooked, remove the inside using a spoon, add it to this filling, and mix well.
- Pour 200g of Mutti Mutti Finely Chopped Tomatoes (Polpa) into a small bowl and season it with salt, pepper, oregano, and olive oil.
- Fill the squash with the filling mixture, top with mozzarella cheese, cover with the seasoned Mutti Finely Chopped Tomatoes (Polpa), and bake in the oven for 10-15 minutes.
- Chef tip: squash can be quite bland, so season it well with salt, pepper, and any other herbs or spices you prefer
