Double-Stuffed Butternut Squash
- 2 butternut squash (1½ – 2 lbs each)
- Extra virgin olive oil
- Salt and pepper
- Freshly grated nutmeg
- 1 lb bacon
- 2 cups sharp cheddar cheese, divided
- 1 cup Parmesan cheese, divided
- 1 cup ricotta cheese
- 1 teaspoon dried thyme
- 2 teaspoons dried rubbed sage
- Thinly sliced green onions
- Preheat oven to 425°F.
- Halve each butternut squash lengthwise and remove the seeds. Place cut side up on a foil-lined baking sheet. Drizzle with olive oil, then season with salt, pepper and freshly grated nutmeg. Roast just until tender, about 35-40 minutes. Remove from the oven and let cool slightly.
- Decrease oven temperature to 375°F.
- Cut the bacon into small pieces, then cook in a skillet until browned. Remove with a slotted spoon to a paper-towel lined plate.
- When the squash is cool enough to handle, carefully scoop out the flesh, leaving about ¼” around the edges to keep the squash intact. Mash the squash flesh with 1½ cups of the cheddar, ½ cup of the Parmesan, all of the ricotta, sage, and thyme. Add in half of the bacon and stir to combine. Stuff the squash shells with the mashed squash. Top with the remaining cheddar and Parmesan.
- Bake until heated through and the cheese on top has melted, about 20 minutes.
- Garnish with the green onions and the remaining bacon.