Description
Stuffed Butternut Squash features tender roasted squash halves filled with a savory mixture of sautéed mushrooms, spinach, garlic, and cream cheese, then topped with melted mozzarella and fresh herbs for a restaurant-quality presentation. This elegant vegetarian main course is perfect for busy weeknights or meal prepping for the week.
Ingredients
Scale
- 1 medium butternut squash (800 g to 1 kg), halved and seeded
- 1 medium onion, finely chopped
- 3 cloves garlic, thinly sliced
- 200 g mushrooms, finely chopped
- 50 g baby spinach, fresh
- 2 tablespoons cream cheese, softened
- 3 tablespoons shredded mozzarella
- 3 tablespoons olive oil
- 1-2 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- Salt, pepper, and chili flakes, to taste
- 2 tablespoons grated Parmesan, for garnish
- Fresh parsley, chopped for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 200°C (390°F). Halve the butternut squash lengthwise and use a sturdy spoon to scoop out all the seeds and stringy bits.
- Season and Herbs: Drizzle the cut sides with 1 tablespoon of olive oil, then generously season with salt and pepper. Place the rosemary and thyme sprigs directly on the flesh inside each half.
- Roast Until Tender: Place the squash cut-side up on a baking tray and roast for 40 to 50 minutes, until the flesh is completely tender and easily pierced with a fork.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sliced garlic, cooking for 3 to 4 minutes until soft and fragrant.
- Cook Vegetables: Add the chopped mushrooms to the pan and cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and begin to turn golden. Then add the baby spinach and cook for 1 to 2 minutes until completely wilted.
- Finish the Filling: Remove from heat and stir in the softened cream cheese until fully combined. Season generously with thyme, salt, pepper, and a pinch of chili flakes to taste.
- Spoon the Filling: Carefully divide the mushroom and spinach filling between the roasted squash halves, mounding it gently into the center cavity of each.
- Top with Cheese: Sprinkle 3 tablespoons of shredded mozzarella evenly over the filling on both halves.
- Final Bake: Return the stuffed squash to the oven and bake for another 10 minutes until the cheese is melted and just beginning to turn golden brown.
- Garnish and Serve: Remove from the oven, sprinkle with grated Parmesan and fresh chopped parsley, then serve warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes