Creamy Four Cheese Spinach Stuffed Butternut Squash Recipe
This Creamy Four Cheese Spinach Butternut Squash recipe features tender roasted butternut squash halves filled with a rich, cheesy mixture of Italian four-cheese blend, fresh spinach, garlic, and cream. Baked until bubbly and golden, this comforting dish makes an ideal vegetarian main or a hearty side, bursting with flavors and smooth textures.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Butternut Squash
- 1 butternut squash
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fresh thyme, to taste
- Red chili pepper flakes (optional), to taste
Creamy Cheese Mixture
- 1/2 cup (125ml) vegetable broth
- 1 cup (250ml) heavy cream
- 5 garlic cloves, minced (or to taste)
- 1 cup Italian four-cheese mix
- 1 cup freshly chopped spinach
Instructions
- Preheat and prepare squash: 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 a bit of the flesh with a melon baller, ensuring you leave a thick border all around to hold the filling. Season each half generously with kosher salt and freshly cracked black pepper.
- Make the creamy cheese mixture: 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.
- Fill and season squash halves: Divide the creamy cheese and spinach mixture evenly between the prepared butternut squash halves. Then top each half with additional cheese, a sprinkle of fresh thyme leaves, freshly cracked black pepper, and optional red chili pepper flakes for a subtle heat.
- Roast until tender: Place the filled butternut squash halves onto a baking tray or dish and roast them in the preheated oven for 40 to 50 minutes. Cooking time may vary depending on the thickness of the squash; it’s ready when the flesh is very tender and easily pierced with a fork, and the top is bubbly and golden.
- Serve immediately: Remove the squash halves from the oven and serve hot. This dish is perfect as a hearty side or a satisfying vegetarian main course.
Notes
- For extra flavor, try adding fresh herbs like sage or rosemary to the filling.
- If you prefer a spicier kick, increase the amount of red chili pepper flakes.
- Using a melon baller helps create a well for the filling without compromising the squash’s structure.
- Ensure the squash halves are roasted until the flesh is easily pierced with a fork for optimal tenderness.
Keywords: Butternut squash, four cheese, spinach, creamy, roasted, vegetarian, side dish, main course
