3 small Butternut squashes, cut in half and seeds removed
1/2 lb bacon
12 oz Bellwether Basket Ricotta
1 egg
2 cloves garlic, minced
1 tablespoon fresh flat leaf parsley, chopped
1 tablespoon fresh basil, chopped
Kosher salt and fresh cracked pepper, to taste
Directions:
Heat oven to 375. Cook bacon on a parchment lined baking sheet in the oven for 15 minutes or until desired crispness. Prepare squash while bacon is cooking. Remove bacon from oven, drain on a plate lined with a paper towel and set aside. Use the bacon grease to rub the insides of the squash (gives the squash a nice smokey, bacon-y bite). Bake squash for 30 minutes, cut side up. Meanwhile, prepare bacon ricotta filling. Chop cooked bacon and combine with ricotta, egg, garlic, herbs and salt and pepper. Fill squash halves and bake an additional 30 minutes, or until squash is tender. Turn oven to broil the last 5 minutes to get the ricotta filling golden brown. Serve with a simple Arugula salad.
*Serves 6
1 tablespoon fresh flat leaf parsley, chopped
1 tablespoon fresh basil, chopped
Kosher salt and fresh cracked pepper, to taste
Directions:
Heat oven to 375. Cook bacon on a parchment lined baking sheet in the oven for 15 minutes or until desired crispness. Prepare squash while bacon is cooking. Remove bacon from oven, drain on a plate lined with a paper towel and set aside. Use the bacon grease to rub the insides of the squash (gives the squash a nice smokey, bacon-y bite). Bake squash for 30 minutes, cut side up. Meanwhile, prepare bacon ricotta filling. Chop cooked bacon and combine with ricotta, egg, garlic, herbs and salt and pepper. Fill squash halves and bake an additional 30 minutes, or until squash is tender. Turn oven to broil the last 5 minutes to get the ricotta filling golden brown. Serve with a simple Arugula salad.
*Serves 6
2 comments:
Do you have any suggestions for a substitution for bacon? I would like to make this without pork.
Absolutely! Caramelized onion would be great substitute for bacon in this dish.
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