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Stuffed Butternut Squash with Spinach and Cheese

A comforting dish featuring roasted butternut squash filled with a delicious mixture of spinach and cheesy goodness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the squash
  • 2 medium Butternut squash, halved and seeded
  • 2 tablespoons Olive oil
  • Salt and black pepper, to taste
For the spinach and cheese filling
  • 2 cups Fresh spinach, chopped
  • 2 cloves Garlic, minced
  • ½ cup Ricotta cheese
  • ½ cup Shredded mozzarella Plus extra for topping
  • ¼ cup Grated Parmesan
  • ¼ teaspoon Nutmeg Optional
  • Salt and black pepper, to taste
For garnish
  • Fresh parsley, chopped

Method
 

Preparing The Butternut Squash
  1. Preheat your oven to 400°F (200°C).
  2. Cut each squash in half lengthwise. If the skin is tough, microwave the squash for a minute or two.
  3. Scoop out the seeds and stringy bits.
  4. Rub the flesh with olive oil and season with salt and pepper before roasting cut-side down for 25 to 30 minutes.
Making The Spinach And Cheese Filling
  1. Heat olive oil in a skillet over medium heat and sauté minced garlic for 30 seconds.
  2. Add chopped spinach and wilt it for 2 to 3 minutes.
  3. Let the spinach cool slightly, then mix it with ricotta, mozzarella, Parmesan, nutmeg, salt, and pepper.
Stuffing And Baking The Squash
  1. Flip the roasted squash halves cut-side up and fill with the spinach and cheese mixture.
  2. Top with extra mozzarella and bake for another 10 to 15 minutes, until bubbling and golden brown.
Letting It Rest
  1. Allow the stuffed squash to rest for about 5 minutes before serving and garnish with parsley.

Notes

This dish is versatile and pairs well with salads, grains, or bread. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best results.