Butternut Squash + Ricotta Filling

• 1 half of a butternut squash, seeds removed

• 1 half sugar pumpkin, seeds removed

• 1 head of garlic (or 2!)

• 1/4 cup parmesan cheese, grated

• 1/2 cup whole milk ricotta

• 1/4 t Paprika,

• 1/4 t nutmeg

• Pinches of salt, pepper.

Pre-heat oven to 350 degrees. Line a baking sheet with parchment or tin foil. Cut off the top of garlic so it is exposed, drizzle with olive oil, salt and pepper. Wrap garlic in tinfoil sitting up right. Roast in oven for about 45 minutes or until tender and golden brown. Cut squash in half lengthwise. Drizzle olive oil, sprinkle with nutmeg, paprika, pepper and salt. Place squash face side down on the prepared baking sheet and roast squash at 350 degrees for 30 minutes or until completely cooked through and tender - flipping halfway through. Take squash and garlic out of oven when ready. Allow the squash and garlic to cool completely, then remove cloves from garlic head & scoop out the squash flesh. Add squash and garlic to the bowl of a food processor or large blender and blend until smooth and creamy. Once creamy, mix in the ricotta and parmesan cheese. Taste and adjust with added spices or salt. I always prefer to add more parmesan rather than add salt because you are able to add texture, depth, and flavor that way. Refrigerate until you’re ready to use!