Delicata Squash Sformato is a delightful Italian-inspired dish that combines the sweet, nutty flavors of squash with creamy cheeses and a hint of nutmeg. This dish is perfect for fall, capturing the essence of the season with every bite.
Delicata squash is the star of this dish, offering a sweet and slightly nutty flavor that’s perfect for fall. Its tender flesh blends beautifully with the rest of the ingredients. Olive oil is used for roasting the squash, enhancing its natural sweetness while preventing it from sticking to the pan. Ricotta cheese adds a creamy texture, balancing the sweetness of the squash with its mild flavor. Parmesan cheese, with its sharp, salty notes, complements the ricotta, creating depth in the dish. Eggs act as a binder, holding everything together and giving the sformato its structure. All-purpose flour is used to thicken the mixture slightly, ensuring a firm yet tender texture. Milk adds a touch of moisture, preventing the dish from drying out. Nutmeg provides a warm, aromatic hint that rounds out the flavors. Lastly, a sprinkle of salt and pepper enhances all the other ingredients, and fresh thyme is used as a garnish for a burst of herbal freshness.
This sformato pairs beautifully with a simple green salad dressed with a lemon vinaigrette. It also complements roasted meats like chicken or turkey. For a vegetarian meal, serve it alongside a hearty lentil stew.
Start by preheating your oven to 375°F. While that's warming up, line a baking sheet with parchment paper to make cleanup easier and prevent sticking. Next, grab your delicata squash and carefully cut it in half lengthwise. Use a spoon to scoop out the seeds — you can save these to roast later if you like! Brush the cut sides with olive oil and place them face down on your prepared baking sheet. Pop them into the oven and roast for 25-30 minutes. You’ll know they’re done when a fork easily pierces the flesh.
Once your squash is roasted, let it cool for a bit. You don’t want to burn your fingers when scooping out the flesh. Meanwhile, in a mixing bowl, whisk together ricotta, Parmesan, eggs, flour, milk, nutmeg, and a good pinch of salt and pepper. Make sure it’s all well-combined for a smooth texture. When the squash is cool enough to handle, scoop out the flesh and mix it into the cheese and egg mixture until everything is nicely incorporated.
Grease a baking dish — I usually use a bit of olive oil on a paper towel to get into the corners. Pour in your squash mixture, smoothing the top with a spatula. Place it back in your preheated oven and bake for another 30-35 minutes. You’re looking for a golden brown top and for the center to be set. Once it’s done, let it cool slightly before sprinkling it with a bit of fresh thyme for that lovely herby aroma.
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