Creamy Four Cheese Spinach Butternut Squash Recipe

Introduction

This Creamy Four Cheese Spinach Butternut Squash is a comforting and flavorful dish that combines tender roasted squash with a rich, cheesy filling. Perfect as a hearty side or a vegetarian main, it’s easy to prepare and sure to impress.

Ingredients

• 1 butternut squash
• 1/2 cup (125ml) vegetable broth
• 1 cup (250ml) heavy cream
• 5 garlic cloves, minced (or to taste)
• 1 cup Italian 4 cheese mix
• 1 cup freshly chopped spinach
• Fresh thyme, to taste
• Kosher salt and fresh cracked pepper
• Red chili pepper flakes (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Scrub the outside of the squash clean and cut it in half lengthwise from stem to root. Scoop out the seeds and use a melon baller to scrape out some flesh, leaving a nice border all around. Sprinkle each half with salt and pepper.
2. Step 2: In a large bowl, combine the minced garlic, heavy cream, vegetable broth, cheese, and chopped spinach. Mix well. Divide the mixture evenly into the squash halves, then top with additional cheese and sprinkle with pepper, fresh thyme, and red chili flakes if using.
3. Step 3: Roast the stuffed squash halves in the oven for 40 to 50 minutes, depending on thickness, until the squash is very tender when pierced with a fork. Remove from oven and serve immediately.

Tips & Variations

• For a lighter version, substitute half the heavy cream with whole milk or a plant-based cream.
• Add cooked pancetta or crispy bacon bits for a smoky, savory twist.
• Use fresh thyme leaves rather than whole sprigs for easier eating.
• If you prefer less heat, omit the red chili flakes or serve them on the side.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short bursts to avoid drying out the squash.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed squash halves in advance and refrigerate them for a few hours before roasting. Just add cooking time if baking straight from cold.

What can I substitute for the Italian 4 cheese mix?

If you don’t have an Italian 4 cheese blend, you can use a combination of mozzarella, Parmesan, fontina, and provolone cheeses for a similar creamy and flavorful result.

Creamy Four Cheese Spinach Butternut Squash Recipe

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4.7 from 56 reviews

This Creamy Four Cheese Spinach Butternut Squash recipe is a deliciously comforting dish that combines the natural sweetness of roasted butternut squash with a rich, creamy mixture of four cheeses, fresh spinach, and garlic. Perfect as a hearty side or a vegetarian main, it’s baked until bubbly and golden, making for an impressive yet easy-to-make meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 butternut squash
• 1/2 cup (125ml) vegetable broth
• 1 cup (250ml) heavy cream
• 5 garlic cloves, minced (or to taste)
• 1 cup Italian 4 cheese mix
• 1 cup freshly chopped spinach
• Fresh thyme, to taste
• Kosher salt and freshly cracked black pepper, to taste
• Red chili pepper flakes (optional), to taste

Instructions

1. Preheat and prepare squash: Preheat your oven to 400°F (200°C). Thoroughly scrub the outer skin of the butternut squash, then cut it in half lengthwise from stem to root. Remove the seeds and scoop out a bit of the flesh with a melon baller, ensuring you leave a thick border all around to hold the filling. Season each half generously with kosher salt and freshly cracked black pepper.
2. Make the creamy cheese mixture: In a large mixing bowl, combine the minced garlic, heavy cream, and vegetable broth. Add the Italian four-cheese mix and freshly chopped spinach, then mix everything thoroughly until well incorporated.
3. Fill and season squash halves: Divide the creamy cheese and spinach mixture evenly between the prepared butternut squash halves. Then top each half with additional cheese, a sprinkle of fresh thyme leaves, freshly cracked black pepper, and optional red chili pepper flakes for a subtle heat.
4. Roast until tender: Place the filled butternut squash halves onto a baking tray or dish and roast them in the preheated oven for 40 to 50 minutes. Cooking time may vary depending on the thickness of the squash; it’s ready when the flesh is very tender and easily pierced with a fork, and the top is bubbly and golden.
5. Serve immediately: Remove the squash halves from the oven and serve hot. This dish is perfect as a hearty side or a satisfying vegetarian main course.

Notes

• Use a melon baller to scoop out enough flesh to hold the filling but keep the squash sturdy enough so it doesn’t collapse during baking.
• If you prefer a spicier dish, increase the amount of red chili flakes to taste.
• Feel free to substitute fresh thyme with rosemary or sage for a different herbal flavor.
• You can prepare the filling mixture a few hours ahead and refrigerate it, but fill and bake just before serving for best texture.
• For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.

Keywords: butternut squash, creamy cheese, spinach, roasted squash, four cheese, vegetarian, baked squash, fall recipe, side dish