Description
Butternut farcis au gratin croquant is a heartwarming French dish that beautifully combines the sweetness of roasted butternut squash with a creamy, cheesy filling and a crunchy golden topping. Perfect for family dinners or festive gatherings, this recipe is sure to impress your guests and leave them asking for more. With its delightful textures and robust flavors, it’s not just food—it’s an experience that brings people together around the table.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (or 1 cup frozen, well-drained)
- 1 cup Panko breadcrumbs
- 2 cloves garlic, minced
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Olive oil for drizzling (optional)
Instructions
- 1. Preheat oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out seeds, and place cut-side down on a lined baking sheet. Roast for 30-40 minutes until tender.
- 2. In a skillet over medium heat, sauté minced garlic and spinach until wilted. In a bowl, mix ricotta, sautéed spinach, Parmesan, nutmeg, salt, and pepper.
- 3. Once the squash cools slightly, flip cut-side up and fill each half with the cheesy mixture.
- 4. Top with Panko breadcrumbs and drizzle olive oil if desired.
- 5. Bake for an additional 20-25 minutes until heated through and breadcrumbs are golden brown.
- 6. Serve warm as a main dish or side.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 stuffed squash half (approximately 200g)
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg
Keywords: - Customize your filling by adding cooked quinoa or swapping in different cheeses like Gruyère. - Store leftovers in an airtight container for up to three days; reheat in the oven to retain crunch.