This Roasted Stuffed Butternut Squash is filled with tacky goodness (Parmesan and cream cheese) and loaded with veggies like spinach and mushrooms. It is a scrumptious mix of savory and candy flavors, making it excellent for the vacations (like Thanksgiving and Christmas) or any meal! Plus, it’s gluten-free and meatless.
Stuffed Butternut Squash
Stuffed butternut squash is palms down one among my all-time favourite meals! I’ve so many alternative recipes and variations as a result of I benefit from the winter squash a lot, together with these two reader favorites (which, by the way in which, make nice vacation facet dishes for Thanksgiving, Christmas, and New 12 months’s Eve):
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Sausage Stuffed Butternut Squash with Spinach, Pecans, and Dried Cranberries
At any time when butternut squash is in season—normally through the fall and early winter—I like incorporating it into my cooking. This recipe is loaded with spinach and mushrooms, all mixed with a scrumptious tacky combination. It’s wholesome and comforting on the identical time. Plus, the colourful orange coloration of the butternut squash seems like Fall on a plate! It’s all the time a success, whether or not served as a part of a vacation menu like Thanksgiving or Christmas, or for any meal through the fall and winter months.
Fast Recipe Overview
Begin by roasting the butternut squash for about 40 minutes. Whereas it’s within the oven, put together the flavorful, meatless filling made with cream cheese, Parmesan, spinach, and mushrooms. As soon as the squash is roasted, stuff it with the tacky filling and provides it a fast reheat within the oven or below the broiler. That’s all it takes! It’s a straightforward recipe the entire household will take pleasure in. Excellent for a busy weeknight, however spectacular sufficient to serve when internet hosting company. You possibly can take pleasure in it as a facet dish or a meal by itself! Reserve it to your vacation menu, too (Thanksgiving and Christmas)!
Tips on how to make stuffed butternut squash (step-by-step photographs)
Please observe that the entire recipe (with precise quantities and detailed directions) is down beneath within the recipe card.
1) Put together the butternut squash. Slice every one in half lengthwise. Maintain fingers away from the knife to keep away from harm. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Drizzle the lower sides of butternut squashes with olive oil and season with salt and pepper.
Flip the squash over, and place it lower sides down on a baking sheet. Tip: you’ll be able to line the baking sheet with parchment paper for straightforward clean-up.
2) Roast the butternut squash within the preheated oven at 400 F for 40 minutes.
3) Put together the cheese and veggie combination. Slice mushrooms and cook dinner them with olive oil in a big skillet. Mix and blend cooked spinach, half of the cooked mushrooms, softened cream cheese, and 1 cup of the shredded Parmesan cheese in a big bowl. Tip: Save the opposite half of the cooked sliced mushrooms to rearrange on high of the cheese combination.
4) Stuff the squash. By this time, you’ve got roasted the butternut squash for 40 minutes. Take away it from the oven and switch the cooked squash halves lower sides up. Let it cool barely.
Utilizing a spoon, scoop out the flesh leaving a few 1-inch border alongside the perimeters. See photographs for extra readability:
Divide the veggie and cheese combination among the many 4 halves and stuff the squash till the combination is leveled. High the stuffed butternut squash with the remaining half of the sliced cooked mushrooms.
High with the remaining ½ cup of the shredded Parmesan cheese.
5) Bake it some extra and broil. Roast the stuffed butternut squash within the preheated oven at 400 F for 15 extra minutes till the cheese combination melts. Optionally, broil for 3 or 5 minutes to get a golden crust over the cheese.
Substitutions and Variations
- Squash. You possibly can substitute butternut squash with acorn squash. Simply needless to say acorn squash is smaller and bakes quicker—round half-hour at 400°F. You possibly can roast acorn recipe utilizing this recipe: Sausage Stuffed Acorn Squash.
- Cheese. As a substitute of Parmesan, be at liberty to make use of Asiago or Gruyere.
- Greens. In the event you don’t have spinach readily available, kale or arugula make nice alternate options. You may also use frozen spinach, so long as it’s totally thawed and totally drained of any extra liquid.
- Mushrooms. Any sort of mushroom works properly on this recipe—white button mushrooms, cremini, and even chopped portobello for a heartier, “meatier” possibility.
- Spices. Add additional spices like Italian seasoning, pink pepper flakes, paprika, or chili powder when cooking the mushrooms. Or combine the spices within the cheese combination.
Storage and Reheating Suggestions
- Fridge. Retailer any leftover stuffed butternut squash in an hermetic container within the fridge for as much as 5 days.
- Reheating within the Oven. To reheat, place it in a preheated oven at 350°F for about half-hour.
- Reheating within the Microwave. You may also microwave it. For greatest outcomes, take away the spinach, mushroom, and cheese combination from the squash and warmth them individually. As soon as warmed, mix the combination again into the butternut squash.
What to Serve with Stuffed Butternut Squash
This recipe pairs superbly with a wide range of fall greens and vacation facet dishes. Listed below are my high suggestions:
- Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries
- Straightforward Scalloped Potatoes with Garlic, Thyme, and Parmesan Cheese
- Tacky Baked Asparagus with Gruyere cheese, Garlic, and Bacon
- Inexperienced Beans with Pine Nuts
- Mashed Potatoes with Roasted Garlic
Different Butternut Squash Recipes
- Vegetarian Enchiladas with Butternut Squash, Black Beans, and Bell Pepper
- Butternut Squash Ravioli with Brown Butter Sauce and Pecans (you should use store-bought, pre-made ravioli)
- Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries
- Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
- Creamy Butternut Squash and Sausage Soup with Orzo and Spinach (30-Minute, One-Pot)
- Garlic Butter Steak with Brussels Sprouts and Butternut Squash
Stuffed Butternut Squash
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Substances
Butternut squash
- 2 entire butternut squash medium
- 2 tablespoons olive oil
- ¼ teaspoon salt
- black pepper freshly floor
Spinach, mushroom, and cheese combination
- 1 tablespoon olive oil
- 8 oz mushrooms (crimini or child bella)
- 1 tablespoon olive oil
- 5 oz spinach recent
- 8 oz cream cheese
- 1.5 cups Parmesan cheese shredded
- 3 tablespoons recent thyme
- salt and coarsely floor black pepper
Directions
Roast the butternut squash
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Preheat oven to 400 F.
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Put together the butternut squash. Slice every one in half lengthwise. Maintain fingers away from the knife to keep away from harm. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
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Place butternut squash lower sides up on a baking sheet. Drizzle the lower sides of the squash with olive oil and rub the oil into the squash. Season generously with salt and coarsely floor black pepper. Flip the squash over, and place it lower sides down on a baking sheet. Tip: you’ll be able to line the baking sheet with parchment paper for straightforward clean-up.
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Roast within the preheated oven at 400 F for 40 minutes.
Make spinach and mushroom cheese combination
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Whereas the butternut squash is within the oven, put together the cheese and veggie combination.
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Warmth 1 tablespoon of olive oil in a big skillet. Prepare dinner sliced mushrooms (seasoned with salt and pepper) on excessive warmth for about 1 or 2 minutes till evenly browned and softened. Take away the cooked mushrooms from the skillet and put them on a plate.
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Add one other tablespoon of olive oil on medium warmth to the identical skillet and add recent spinach. Prepare dinner for about 5 minutes till the spinach wilts. If there may be any liquid within the pan, drain it. Alternatively, microwave the recent spinach in a big microwave oven-safe dish for 1 or 2 minutes till it wilts.
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Add cream cheese to a big microwave-safe bowl (the identical one you used for spinach in case you microwaved it). Soften cream cheese briefly within the microwave oven. Make sure that the cheese doesn’t really soften, simply softens.
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Add 1 cup shredded Parmesan (saving the remaining ½ cup for later), cooked spinach, and half of the cooked sliced mushrooms to the identical bowl. Combine every little thing properly. Tip: save the remaining half of the cooked mushrooms to rearrange on high of the cheese combination.
Stuff roasted butternut squash with the cheese and veggie combination
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By this time, you’ve got roasted the butternut squash for 40 minutes. Take away it from the oven and switch the cooked squash halves lower sides up.
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Let it cool barely. Utilizing a spoon, scoop out the flesh leaving a few 1-inch border alongside the perimeters. (For reference, I present the step-by-step photographs, together with this step, above the recipe card).
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Add the scooped-out squash again to the bigger cavities and press it down if wanted.
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Divide the veggie and cheese combination among the many 4 halves and stuff the squash till the combination is leveled or is barely excessive. High with the remaining cooked mushrooms. (see my photographs above the recipe card for reference)
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Roast the stuffed butternut squash within the preheated oven at 400 F for 15 extra minutes till the cheese combination melts.
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Optionally, broil for 3 or 5 minutes to get a golden crust over the cheese. Watch carefully and be very cautious to not burn the squash and the cheese combination. Tip: Broil on the second oven rack from the highest – not on the very high rack in order that it would not burn. Do watch fastidiously as a result of all ovens are totally different. My squashes had been effective broiled for five minutes on the second oven rack from the highest.
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High with recent thyme (or different recent herbs you want!)
