Creamy baked Butternut Squash:The holidays are around the corner, and if you're looking for a dish that will impress your guests, you've found it!
by Christina Cherrier–Updated Nov 6, 2022
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By Christina Cherrier
Updated Nov 6, 2022
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After our baked four-cheese garlic spaghetti squashbecame so popular(thanks to all our readers!), we decided to give the same treatment to one of our favorite seasonal fare: butternut squash! With the holidays around the corner, thisdish will perfect on your table center to impress your guests. The butternut squash is stuffed with four cheese, garlic and spinach then baked in the oven. It’s delicious and incredibly easy to prepare–without mentioning the minimal clean-up!
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Ingredients list for the stuffed butternut squash
- 1butternut squash
- 1/2 cup (125ml) vegetable broth
- 1 cup(250ml) heavy cream
- 5garlic cloves (or to taste), minced
- 1 cup Italian 4 cheese mix
- 1 cup freshly choppedspinach
- Fresh thyme, to taste
- Kosher salt and fresh cracked pepper
- Red chili pepper flakes (optional)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller,leaving a nice border all the way around. Sprinkle each halfwith salt and pepper.
2.In a large bowl, combine minced garlic, heavy cream with 1/2 cup vegetable broth,cheeseand spinach. Mix well.Divide the mixture intoeach halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.
3. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternutsquash is very tender when poked with a fork. Remove from oven and serve immediately.
Photo credit: © Eatwell101.com
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Shaye
2023-04-20 06:29:00
I used 2 pounds of pre cubed butternut squash, and baked in a 9x13 casserole for the same time and temp. Was delicious
Gwen
2021-12-29 13:07:36
This was delicious, but I had smaller squashes and they took almost 90 min. to cook.
Mary
2021-12-22 13:02:28
Made it first time with broccoli as I had it. Just made it with spinach. Both were great! Grandkids even ate it and requested more😍
Kris
2021-11-16 20:56:11
Flavour great but mine was watery
Irmi
2021-11-09 13:32:23
This is some delicious recipe, I substituted Swiss chard for the Spinach,because I grow it in my garden..
Rachel
2021-10-04 17:29:38
Brilliant. This is absolutely delicious.
ShelleyC
2021-02-22 19:20:17
I was confused because the recipe says 1 squash but the ingredients seemed like it was way too much so I halved the recipe and it was the perfect amount to fill 1 squash cut in half. Afterward I realized it said 4 servings so I think the recipe should have said 2 squash. Other than that the taste was good (I also added some hot Italian sausage to my mixture) but it took way longer than 50 minutes for the squash to soften. I think if I make it again I'd pre-cook the squash in the microwave then cut and stuff to bake. :)
Stacie P.
2020-12-28 19:02:16
This recipe sounded fabulous and the photos looked spectacular so I was excited to make for dinner. I thought it was strange that the spinach did not have to be cooked down first to get excess water out. Should have gone with my gut instinct. That was my first mistake. My second mistake, was the cheese on top. I didn't think used that much, but it melted enough to create a seal on top of the filling so when the squash was done, the top looked beautiful. However, underneath was just a soupy mess. I picked off the cheese (which tasted fabulous :) )and have the squash halves back in the oven. Hoping the soup will be able to thicken up. If not, guess I'll pour into a bowl and have soup with squash on the side. If I ever make again, I'll cook the spinach first and cut way back with the cheese on top.
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