Print
Description
Butternut squash halves filled with a creamy four-cheese and spinach mixture.
Ingredients
Scale
- 1 butternut squash, halved and seeded
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 4 ounces cream cheese, softened
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 400°F (200°C).
- Brush butternut squash halves with olive oil and season with salt and pepper.
- Place squash cut-side up on a baking sheet and bake for 45-50 minutes, or until tender.
- While squash is baking, melt butter in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in spinach and cook until wilted, about 2-3 minutes.
- Remove from heat and let cool slightly.
- In a large bowl, combine cream cheese, ricotta cheese, Parmesan cheese, mozzarella cheese, nutmeg, and spinach mixture.
- Mix well.
- Once squash is cooked, fill each half with the cheese mixture.
- Return to oven and bake for 10-15 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- You can substitute other cheeses, such as Gruyere or Fontina.
- Add a pinch of red pepper flakes for a little heat.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 450
- Sugar: 15g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 75mg