-
1
Preheat the oven to 425 degrees F.
-
2
Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO.
-
3
Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes.
-
4
Remove from the oven and let cool slightly.
-
5
While the squash is in the oven, place a small skillet over medium-high heat and melt the butter.
-
6
Add the sage leaves to the skillet, gently stirring them around for a few minutes, until they are crispy and a deep green color.
-
7
Remove the skillet from the heat, set the crispy leaves aside on a paper towel and reserve the brown butter.
-
8
Carefully scoop the flesh of the squash into a bowl keeping the skins intact.
-
9
Mash with the chicken stock, 1 cup of the Cheddar, 1 cup of the Parm, all of the ricotta, the reserved brown butter, and then adjust seasonings.
-
10
Stuff the squash shells with the mashed squash mixture, top with a sprinkle of the remaining Cheddar and Parm and bake until the cheese is melted and golden brown on top.
-
11
Remove from the oven and garnish with the fried sage leaves, lightly crushing them in your hand as you sprinkle over the top.
-
12
You may serve a whole half as a meal, or cut each half in halves or thirds and serve as a side.
