Dinner

Creamy Four Cheese Spinach Stuffed Butternut Squash Recipe

Byluca Carter January 6, 2026January 6, 2026

Introduction

This Creamy Four Cheese Spinach Butternut Squash is a comforting and flavorful dish perfect for cooler evenings. Roasted butternut squash halves are filled with a rich mixture of cheeses, spinach, and garlic, creating a satisfying vegetarian main or side.

The image shows two halves of roasted butternut squash placed on a black board on a white marbled surface. Each squash half has three layers: the bottom bright orange roasted squash, then a layer of sautéed green spinach, and on top, melted white cheese that is slightly golden brown in spots. Next to the board, there is a small white ramekin filled with red pepper flakes. The skin of the squash is lightly browned at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 butternut squash
1/2 cup (125ml) vegetable broth

1 cup (250ml) heavy cream
5 garlic cloves, minced (or to taste)

1 cup Italian 4 cheese mix
1 cup freshly chopped spinach

Fresh thyme, to taste
Kosher salt and freshly cracked black pepper, to taste
Red chili pepper flakes (optional), to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Thoroughly scrub the outer skin of the butternut squash, then cut it in half lengthwise from stem to root. Remove the seeds and scoop out some flesh with a melon baller, leaving a thick border to hold the filling. Season each half generously with kosher salt and freshly cracked black pepper.
Step 2: In a large mixing bowl, combine the minced garlic, heavy cream, and vegetable broth. Add the Italian four-cheese mix and freshly chopped spinach, then mix everything thoroughly until well incorporated.
Step 3: Divide the creamy cheese and spinach mixture evenly between the prepared butternut squash halves. Top each half with extra cheese, a sprinkle of fresh thyme leaves, freshly cracked black pepper, and optional red chili pepper flakes for some heat.

Step 4: Place the filled squash halves on a baking tray or dish and roast in the preheated oven for 40 to 50 minutes. Cooking time varies depending on squash thickness. It’s done when the flesh is very tender and easily pierced with a fork, and the top is bubbly and golden.
Step 5: Remove from the oven and serve hot. Enjoy as a hearty side or a satisfying vegetarian main course.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the cheese mixture before baking.

If you prefer a lighter dish, substitute half the heavy cream with milk.
Use fresh herbs like sage or rosemary instead of thyme for a different aroma.
For a bit of crunch, sprinkle toasted breadcrumbs over the top before roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the creamy texture. Avoid microwaving if possible, as it may cause the cheese mixture to separate.

How to Serve

Two halves of roasted butternut squash with brown edges sit on a black square board. Each half has layers starting with an orange roasted squash base, topped with a layer of wilted dark green spinach, and finished with melted, golden-brown cheese that is bubbly and slightly browned on top. Next to them is a small white ramekin filled with reddish-brown crushed chili flakes. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the squash halves with the filling and keep them chilled for a few hours before baking. Just add a few extra minutes to the roasting time if baking from cold.