Spinach Ricotta Butternut Squash Pie
15
Minutes
Prep Time
45
Minutes
Cooking Time
60
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Butternut Squash Sheets
- 1 Package Harvest Fresh Spinach
- 1 Package Ricotta Cheese
- ½ Onion, chopped
- 2 Garlic cloves, minced
- 2 Tbsp. Parsley, finely chopped
- ½ Cup Shredded Mozzarella Cheese
- ¼ Cup Parmesan Cheese, grated
Directions
- Place on a pan with parchment paper, add Butternut Squash sheets, brush oil on one side of each sheet, and place in the oven at 350 degrees for 15 minutes, or until cooked. Let cool.
- In a large pan, on medium heat add oil and sauté the onions, then add garlic, parsley and Spinach, cook until all the moisture is then reduced.
- In a large bowl add ricotta, sautéed spinach, mozzarella cheese, parmesan cheese. Mix well.
- In a casserole dish, lay cooked butternut squash sheets in the dish to cover the bottom surface and sides.
- Add Ricotta mixture in the centre and fill until covered.
- Place in oven at 375 degrees for 30 minutes, until cooked.
- Sprinkle parmesan cheese on top and ready to Serve.
What You Need
