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Get Started - 100% free to try - join in 30 secondsIngredients
- 1 peeled, seeded butternut squash
- 1 tablespoon olive oil, for brushing
- 1 pint part-skim ricotta cheese (fresh is best!)
- 1 large egg
- 1 tablespoon fresh minced oregano (or 1 teaspoon dried)
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 6 ounces fresh baby spinach
- 2 tablespoons butter
- 1 tablespoon chopped fresh sage, plus 12 whole leaves for garnish
- 2 tablespoons all-purpose flour (rice flour for gluten free)
- 2 cups milk, slightly warmed on stove or in microwave (I used 1%)
- salt & pepper
- 1 cup fontina cheese, freshly shredded
- 1/2 cup grated Pecorino or Parmesan cheese, freshly grated
- freshly ground nutmeg, for garnishing
- Tools: muffin pan, mandoline
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