This Roasted Stuffed Butternut Squash is full of 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 good for the vacations (like Thanksgiving and Christmas) or any meal! Plus, it’s gluten-free and meatless.
Stuffed Butternut Squash
Stuffed butternut squash is fingers down considered one of my all-time favourite meals! I’ve so many various 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 aspect dishes for Thanksgiving, Christmas, and New Yr’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 similar time. Plus, the colourful orange colour of the butternut squash seems to be like Fall on a plate! It’s all the time successful, 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 beneath the broiler. That’s all it takes! It’s a straightforward recipe the entire household will take pleasure in. Good for a busy weeknight, however spectacular sufficient to serve when internet hosting friends. You’ll be able to take pleasure in it as a aspect dish or a meal by itself! Reserve it in your vacation menu, too (Thanksgiving and Christmas)!
Methods to make stuffed butternut squash (step-by-step images)
Please word that the whole recipe (with actual quantities and detailed directions) is down beneath within the recipe card.
1) Put together the butternut squash. Slice each in half lengthwise. Maintain fingers away from the knife to keep away from damage. 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 possibly can line the baking sheet with parchment paper for simple 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 may have 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 edges. See images 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’ll be able to substitute butternut squash with acorn squash. Simply understand that acorn squash is smaller and bakes sooner—round half-hour at 400°F. You’ll be able to roast acorn recipe utilizing this recipe: Sausage Stuffed Acorn Squash.
- Cheese. As an alternative of Parmesan, be at liberty to make use of Asiago or Gruyere.
- Greens. In case 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 completely drained of any extra liquid.
- Mushrooms. Any sort of mushroom works effectively 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 fantastically with a wide range of fall greens and vacation aspect 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 need to 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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Elements
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 each in half lengthwise. Maintain fingers away from the knife to keep away from damage. 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 possibly can line the baking sheet with parchment paper for simple 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. Cook dinner sliced mushrooms (seasoned with salt and pepper) on excessive warmth for about 1 or 2 minutes till frivolously 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. Cook dinner for about 5 minutes till the spinach wilts. If there’s 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 if you happen to microwaved it). Soften cream cheese briefly within the microwave oven. Make certain 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 part effectively. 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 may have 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 edges. (For reference, I present the step-by-step images, 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 images 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 intently 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 completely different. My squashes had been wonderful 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!)
