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.
4 people
1
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
2
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.
3
Add the cream and pour the mixture into a bowl. Add the parmesan, ricotta and nutmeg and mix together.
4
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.
5
Fill the pumpkin caese with the filling, adding a few pieces of mozzarella cheese
6
Season the Mutti Finely Chopped Tomatoes with salt, oregano and a drizzle of oil
7
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.
Butternut squash is a a typical American type of pumpkin and a versatile vegetable, perfect for family dishes just like this version using Mutti Finely Chopped Tomatoes seasoned with salt, oregano and a drizzle of olive oil.
Here’s some tips and tricks for the ultimate butternut squash:
