Creamy Four Cheese Spinach Butternut Squash Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
