====== Butternut Squash filled with Spinach and Ricotta ======

  * 1 2 1/2 pound butternut squash
  * 1 egg
  * 6 tablespoons coarsely grated Parmigiano Reggiano cheese, devided
  * 2 tablespoons heavy cream or milk
  * 1/2 cup whole milk ricotta cheese
  * 1/2 teaspoon coarse salt
  * 1/8 teaspoon fresh ground black pepper
  * pinch nutmeg
  * 1 (10 ounce) package frozen spinach, water squeezed out
  * 1 tablespoon canola oil
 
  - Preheat oven to 400F
  - Cut squash into halves lengthwise. Place squash, cut side down, in shallow baking dish.  Add about 1 inch water (or simply dry roast?). Bake 40 to 45 minutes, or until tender.
  - Combine egg, 2 tablespoons Parmigiano Reggiano, cream, ricotta, salt, pepper and nutmeg in a medium bowl.  Stir well.  Stir in spinach.
  - Remove squash from oven and turn cut sides up.  scoop out seeds with a spoon.  Brush with oil and fill cavities with spinach mixture. 
  - Return to oven and bake 20 minutes or until a knife inserted into spinach mixture comes out barely clean. 
  - Cut each half lengthwise (into into quarters).  Top with remaining cheese.

Serves 4.

from: relishmag N&O newspaper insert, fall 2010.