Ricotta stuffed butternut squash

We're in the thick of Autumn and some might be tucking into their pumpkin pies. Im more interested in the cousin of the pumpkin - the butternut squash!

i also have been wanting to try out a recipe using ricotta cheese as you can have a whopping 90g for your healthy B. The recipe is below if you want to try it out!


  • one butternut squash, halved
  • 90g ricotta cheese
  • salt and pepper
  • (optional) 50g cheddar


  1. roast the butternut squash at about 200 degrees for 30mins.  
  2. Remove from the oven and scoop out the flesh into a bowl, taking care to preserve the outer skin. 
  3. Add the ricotta, salt and pepper and mix into the scooped flesh.
  4. Carefully spoon the mixture back into the butternut squash shell
  5. Top with cheddar if usingand bake for a further 5-10 minutes or  until cheese has melted.

this is syn free when using your healthy extra A, with cheddar add 5 syns per half.