Stuffed Butternut Squash with Spinach and Cheese
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I’ve been making this stuffed butternut squash with spinach and cheese since the first chilly night I wanted something cozy but not fussy. Roasted squash halves become little cheesy boats filled with a ricotta-Parmesan-mozzarella mixture and sautéed spinach — simple, satisfying, and perfect for dinner parties or a weeknight when you want comfort without a lot of hands-on time. If you like riffs on stuffed squash, you can also compare similar versions like the stuffed butternut squash variations with bacon and cheese for inspiration.
Why you’ll love this dish
This recipe hits a sweet spot: it feels indulgent yet is straightforward to make. The naturally sweet, caramelized flesh of the butternut pairs beautifully with creamy ricotta and salty Parmesan, while spinach adds a fresh, slightly earthy note. It’s vegetarian, easy to scale, and looks beautiful on a holiday table or a casual supper.
“A perfectly balanced comfort dish—sweet roasted squash, creamy filling, and just enough garlic and nutmeg to make it memorable.”
- Great for weeknight dinners because most of the time is hands-off roasting.
- Kid-friendly: the cheesy filling hides the greens.
- Budget-friendly: uses pantry cheeses and simple produce.
- Versatile: easy to add protein or swap cheeses for dietary needs.
The cooking process explained
High-level steps so you know what to expect: halve and roast squash until tender; sauté garlic and wilt spinach; mix spinach into the ricotta-Parmesan-mozzarella blend; fill the roasted squash halves and return to the oven so the filling melts and bubbles. This recipe is mostly roasting and a short stovetop step, so prep time is minimal and cleanup is easy.
What you’ll need
- 2 medium butternut squash
- 2 tbsp olive oil (plus a splash for the skillet)
- 2 cups fresh spinach (packed)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- Nutmeg (optional, a small pinch)
Ingredient notes and substitutions:
- Ricotta gives a creamy texture; swap for cottage cheese (blended) for a lighter option.
- Use Pecorino Romano in place of Parmesan for a sharper flavor.
- For more greens flavor, substitute half the spinach with baby kale, but sauté a little longer.
- If you want a meaty version, consider adding crumbled cooked sausage or bacon — there are great ideas like the creamy butternut squash pasta shells for related inspiration.
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- Halve the butternut squash lengthwise and scoop out the seeds.
- Brush the cut sides with 1–2 tablespoons olive oil. Season with salt and pepper. Place the halves cut-side down on a baking sheet.
- Roast for 25–30 minutes, until the flesh is tender when pierced with a fork.
- Meanwhile, warm a splash of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the spinach and cook, stirring, until it just wilts (about 2–3 minutes). Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked spinach, ricotta, Parmesan, and half the mozzarella. Season with salt, pepper, and a pinch of nutmeg if using.
- Turn the roasted squash halves cut-side up and spoon the cheese-spinach mixture into each cavity, dividing it evenly. Sprinkle the remaining mozzarella over the tops.
- Return the filled squash to the oven and bake another 12–15 minutes, until the cheese is melted and bubbly.
- Serve warm.
Best ways to enjoy it
Serve a stuffed squash half as the main course with a crisp green salad and crusty bread to mop up any melting cheese. For a heartier plate, pair with roasted chicken or a simple baked salmon. If you’re serving family-style, place several halves on a platter and garnish with toasted pine nuts, chopped parsley, or a drizzle of aged balsamic.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 3 days. Refrigerate promptly within two hours of cooking.
- To reheat: place squash halves on a baking sheet and warm at 350°F (175°C) for 10–15 minutes, or until heated through. A short broil at the end will refresh the cheese’s golden top.
- To freeze: wrap cooled stuffed halves tightly in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Safety note: reheat to an internal temperature of 165°F (74°C) for food safety.
Pro chef tips
- Dry the cooked spinach well: squeeze or press it in a towel to remove excess moisture so the filling isn’t watery.
- Roast cut-side down first — it helps concentrate steam and gives a tender, evenly cooked interior.
- Use a microplane for fresh nutmeg — a little goes a long way and adds warmth without overpowering.
- For extra richness, fold in a tablespoon of softened butter or a splash of heavy cream to the ricotta mixture.
- If your squash is very large, scoop out some flesh and mix a bit into the filling to make more stuffing and keep ratios balanced; this also prevents the filling from overflowing.
For additional stuffed squash ideas and pairing inspiration, check this take on a creamy butternut squash pasta with sausage and spinach.
Creative twists
- Add cooked crumbled sausage or crisped bacon for a meaty version.
- Swap ricotta for goat cheese or mascarpone for tangy or silkier fillings.
- Top with toasted breadcrumbs mixed with herbs for crunch.
- Make it vegan: use a plant-based ricotta and dairy-free mozzarella, and sauté the spinach in olive oil.
- Add roasted apples or dried cranberries to the filling for a sweet-savory holiday twist.
Common questions
Q: How long does this take from start to table?
A: About 45–55 minutes total: 25–30 minutes initial roast, 10 minutes prep for the filling, and another 12–15 minutes to melt the cheese.
Q: Can I prepare this ahead?
A: Yes — roast the squash and make the filling a day ahead. Refrigerate separately, then assemble and bake 12–15 minutes before serving.
Q: What if I only have pre-washed bagged spinach?
A: That works fine; wilt it straight from the bag and press out excess water. If it’s frozen, thaw and squeeze very dry before mixing into the cheeses.
Q: Is nutmeg necessary?
A: No — it’s optional. A tiny pinch complements the squash’s sweetness but the dish is great without it.
Q: Can I double the recipe?
A: Yes. Roast more halves on baking sheets and finish in batches or use multiple racks; rotate sheets if needed for even cooking.
Conclusion
If you enjoyed this vegetarian stuffed butternut squash, you might like a richer version that uses a creamed spinach filling found at Creamed Spinach Stuffed Butternut Squash – Simply Delicious Food. For ideas that add bacon and make the dish heartier, see this flavorful variant at Stuffed Butternut Squash with Spinach, Bacon, and Cheese. And if you’re thinking about a sausage-studded approach, there’s a great sausage-stuffed take here: Sausage Stuffed Butternut Squash with Spinach. Enjoy experimenting — this recipe welcomes tweaks and makes an impressive, comforting centerpiece.
Stuffed Butternut Squash
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Halve the butternut squash lengthwise and scoop out the seeds.
- Brush the cut sides with 1–2 tablespoons olive oil. Season with salt and pepper. Place the halves cut-side down on a baking sheet.
- Roast for 25–30 minutes, until the flesh is tender when pierced with a fork.
- Meanwhile, warm a splash of olive oil in a skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the spinach and cook, stirring, until it just wilts (about 2–3 minutes). Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked spinach, ricotta, Parmesan, and half the mozzarella. Season with salt, pepper, and a pinch of nutmeg if using.
- Turn the roasted squash halves cut-side up and spoon the cheese-spinach mixture into each cavity, dividing it evenly.
- Sprinkle the remaining mozzarella over the tops.
- Return the filled squash to the oven and bake another 12–15 minutes, until the cheese is melted and bubbly.
- Serve warm.
