Baked butternut squash, ricotta and spinach
- November 2014
- Serves 4
- Hands-on time 20 min, oven time 1 hour 20-55 min
The combination of creamy ricotta and sweet butternut squash makes for a truly comforting vegetarian main course.
- 27.6g (13.2g saturated)
- 27.4g (15.8g sugars)
Follow the recipe up to the end of step 2, then spoon into a freezer bag and freeze for up to 1 month. Squeeze the roasted garlic cloves out of their skins, as in step 3, then freeze in another bag. Defrost, then finish the recipe.
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