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

1. Preheat oven to 400F
2. 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.
3. Combine egg, 2 tablespoons Parmigiano Reggiano, cream, ricotta, salt, pepper and nutmeg in a medium bowl. Stir well. Stir in spinach.
4. Remove squash from oven and turn cut sides up. scoop out seeds with a spoon. Brush with oil and fill cavities with spinach mixture.
5. Return to oven and bake 20 minutes or until a knife inserted into spinach mixture comes out barely clean.
6. Cut each half lengthwise (into into quarters). Top with remaining cheese.

Serves 4.

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