Baked Squash Zapallo
recipe
Baked Squash Zapallo
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When baked, squash takes on a lovely, sweet, nutty flavour. Here, ricotta and cream add a luscious richness.
Ingredients
- 1kg kabocha squash
- 250g ricotta
- 140ml double cream
- 25g Parmesan cheese, grated
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Serves:
4
Preparation:
15
Cook Time:
120
Total Time:
135min
Directions
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- Preheat the oven to 200C. Wash the squash and place in the centre of the oven. Cook for to one and a half to two hours until almost tender.
- Beat the ricotta, cream, half the Parmesan and nutmeg, then season with salt and pepper.
- Cut the squash in half, scoop out the seeds and fill with the ricotta mixture. Sprinkle on the rest of the Parmesan and return to the oven for 5-10 minutes until the flesh is completely tender and the cheese golden and lightly set - but still wobbly!
Source: Tesco
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