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Roasted Butternut Squash Stuffed with Corn, Zucchini, Parmesan, and Cream Cheese

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This roasted butternut squash stuffed with a creamy, cheesy corn and zucchini mixture is a comforting and simple dish that's perfect for weeknights or special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish, Vegetarian
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the stuffed squash
  • 1 large butternut squash Choose one without soft spots; a 2–3 lb squash works well.
  • 1 cup corn Fresh or frozen (thaw if frozen).
  • 1 medium zucchini, diced Adds texture and mild flavor.
  • 1/2 cup Parmesan cheese, grated For salty, nutty sharpness.
  • 1/2 cup cream cheese, softened Allow to reach room temperature for easier mixing.
  • 2 tablespoons olive oil For roasting and sautéing.
  • Salt and freshly ground black pepper, to taste
Optional garnish
  • Fresh herbs (rosemary or thyme) Optional for garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Wash the squash. Cut the butternut squash in half lengthwise and scoop out the seeds.
Roasting the squash
  1. Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper.
  2. Place cut-side up on the baking sheet and roast for 40–55 minutes, until fork-tender.
Preparing the filling
  1. While the squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat.
  2. Add diced zucchini and cook for 3–5 minutes until softened.
  3. Stir in corn and cook another 2–3 minutes until warmed through.
  4. In a bowl, mix softened cream cheese and grated Parmesan, then fold in the zucchini-and-corn mixture.
Filling and final baking
  1. When squash is done, scoop out a little flesh for more room if desired.
  2. Spoon the filling into each squash half and sprinkle extra Parmesan on top.
  3. Return to the oven and bake for another 10–12 minutes until the filling is warmed through.
Serving
  1. Remove from oven, let rest for 3–5 minutes, then garnish with fresh herbs and serve warm.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 500mgFiber: 5gSugar: 6g

Notes

Leftovers can be refrigerated for up to 3-4 days. Reheat in the oven or microwave. For variations, consider adding bacon or using a vegan cream cheese.
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