Thanksgiving Side dishes and Dessert with Pumpkin and Squash
Spinach Ricotta–Stuffed Squash Enjoy this as a hearty vegetarian meal or cut it smaller to serve as a side dish option! However you serve it, you will love it! 2 acorn squash (about 2 lb/1 kg each) 1/2 tsp each salt and pepper, divided 1/2 cup (125 mL) ricotta cheese 1/2 cup (125 mL) table (18%) cream 1/4 cup (60 mL) basil pesto or sun-dried tomato pesto 2 garlic cloves, minced 1-1/2 tsp (7 mL) dried Italian seasoning 1 container (5 oz/142 g) baby spinach 2 cups (500 mL) shredded Gruyère cheese, divided 1. Preheat oven to 425ºF (220ºC). Line a large baking sheet with parchment paper. 2. Prick squash all over with tines of fork or sharp knife. Microwave for 3 minutes to soften. Cut each squash in half lengthwise. Scoop out seeds. Place squash halves, cut side up, on prepared sheet. Sprinkle with a pinch each of the salt and pepper. 3. Stir together ricotta, cream, pesto, garlic, Italian seasoning and remaining salt and pepper. Stir in spinach until well combined. Stir in half of t
