Description
Velvety roasted squash halves cradle a creamy spinach filling that’s dotted with nutty Parmesan and crisp breadcrumbs, creating a warm, cozy bite in every spoonful.
Ingredients
- 1 medium butternut squash
- 2 tbsp olive oil
- salt to taste
- pepper to taste
- 2 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- 5 oz fresh spinach
- 4 oz cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1/2 tsp ground nutmeg
- 2 tbsp breadcrumbs
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and scoop out the seeds, then brush the flesh with olive oil and season with salt and pepper.
- Place the squash cut-side down on the baking sheet and roast for 35–40 minutes or until the flesh is tender.
- While the squash is roasting, melt the butter in a skillet over medium heat, then add the diced onion and garlic and sauté until fragrant and translucent.
- Add the fresh spinach to the skillet and cook until wilted, then stir in the cream cheese, Parmesan cheese, ground nutmeg, salt, and pepper until smooth and creamy.
- Remove the roasted squash from the oven, turn cut-side up, and spoon the spinach mixture evenly into each cavity, then sprinkle the breadcrumbs on top.
- Return the stuffed squash to the oven and bake for an additional 10–12 minutes or until the breadcrumbs are golden and the filling is heated through.
Notes
- You can substitute ricotta cheese for cream cheese for a lighter filling.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra crunch, top with chopped walnuts before the final bake.