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.
Easy
Ingredients
-
1
Butternut squash
-
200
g
Mutti Finely Chopped Tomatoes
-
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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Watch Stuffed Butternut squash with Tomato sauce
Stuffed Butternut squash with Tomato sauce: Method
- Start by cutting the pumpkin in half, take out the seeds and sprinkle with salt, place the pumpkin skin side up on a baking sheet on an oven tray and bake for 30 minutes at 190°C
- In the meantime, finely chop the onion and fry it in a pan with a drizzle of oil. Add the finely chopped garlic and the spinach then season with salt and pepper and let it simmer on a low heat. Remove the lid from the pan to allow some of the moisture to evaporate.
- Add the cream and pour the mixture into a bowl. Add the parmesan, ricotta and nutmeg and mix together.
- Once it's cooked, remove the inside of the cooked pumpkin using a spoon and add the Mutti Finely Chopped Tomatoes to the rest of the filling.
- Fill the pumpkin caese with the filling, adding a few pieces of mozzarella cheese
- Season the Mutti Finely Chopped Tomatoes with salt, oregano and a drizzle of oil
- Spread the sauce on top of the pumpkin, adding a few pieces of mozzarella and bake in the oven for 10-15 minutes until the cheese is melted and the squash is heated through.
