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Stuffed Butternut Squash

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Roasted butternut squash filled with a creamy ricotta, Parmesan, and mozzarella mixture with fresh spinach, perfect for a comforting dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: American
Calories: 315
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 medium butternut squash Halved and seeds scooped out
  • 2 tbsp olive oil Plus a splash for the skillet
  • 2 cups fresh spinach Packed
  • 1 cup ricotta cheese For a creamy texture
  • 1/2 cup grated Parmesan cheese Or substitute with Pecorino Romano
  • 1/2 cup shredded mozzarella cheese Divided for stuffing and topping
  • 1 clove garlic Minced
  • Salt and freshly ground black pepper To taste
  • Nutmeg A small pinch, optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Halve the butternut squash lengthwise and scoop out the seeds.
  3. 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.
  4. Roast for 25–30 minutes, until the flesh is tender when pierced with a fork.
Filling Preparation
  1. Meanwhile, warm a splash of olive oil in a skillet over medium heat.
  2. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Add the spinach and cook, stirring, until it just wilts (about 2–3 minutes). Remove from heat and let cool slightly.
  4. 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.
Assembly and Baking
  1. Turn the roasted squash halves cut-side up and spoon the cheese-spinach mixture into each cavity, dividing it evenly.
  2. Sprinkle the remaining mozzarella over the tops.
  3. Return the filled squash to the oven and bake another 12–15 minutes, until the cheese is melted and bubbly.
  4. Serve warm.

Nutrition

Serving: 1gCalories: 315kcalCarbohydrates: 30gProtein: 16gFat: 17gSaturated Fat: 8gSodium: 450mgFiber: 5gSugar: 4g

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm at 350°F (175°C) for 10–15 minutes. For a meaty version, consider adding crumbled cooked sausage or bacon.
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