Butternut Squash Ricotta Casserole
Prep time
Cook time
Total time
Recipe type: Side
Serves: 6+
  1. Cut the butternut squash so as to have two sections, one the "neck" of the squash (the part without the seeds) and the globe shaped bottom (with the seeds)
  2. Peel both sections of the squash. With the neck section slice it very thinly, about 3mm if you can.
  3. Scoop the seeds from the bottom section and then chop into small cubes.
  4. In a large and deep fry pan over medium heat, warm the 1 tablespoon of olive oil and then fry the leek for about 3 minutes.
  5. Add the garlic and fry for 1-2 minutes.
  6. Add the cubed squash and cream and saute until the squash is soft.
  7. Pre-heat oven to 400F.
  8. Season to taste with salt, pepper, sage, nutmeg and fresh thyme and fry for another minute or until fragrant.
  9. Optionally, transfer this squash and leek to a blender and process until smooth, then add back to the pan.
  10. Add in the ricotta cheese, stir and then mix in the Parmesan cheese.
  11. Coat a casserole dish or dutch oven with the 1 teaspoon of olive oil and then place a first layer of butternut squash slices on the bottom.
  12. Spread on the top some of filling
  13. Cover with another layer of butternut squash and repeat until you use all the ingredients, finishing with a layer of filling.
  14. Sprinkle mozzarella cheese on the top of the casserole. Alternatively you can place a small amount of cheese in between each layer, this will likely require you up the mozzarella required.
  15. Top with the nuts.
  16. Bake in the over for 30 minutes or until the squash slices are soft.
Recipe by Costco Diva at http://www.costcodiva.com/butternut-squash-ricotta-casserole/