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Baked butternut squash, ricotta and spinach

delicious. magazine
  • minutes
  • Serves 4

INGREDIENTS

100 g

Baby spinach

1

Butternut squash (about 1.2kg), large

1/2 tsp

Chillies, red

4

Garlic cloves

1

Bunch Sage, fresh leaves

1

Egg, medium free-range

1/2 tsp

Caraway seeds

2 tbsp

Olive oil

4 tbsp

Parmesan, grated

500 g

Ricotta

Ingredient ending