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  • Writer's pictureLuanne

Creamed Spinach Stuffed Butternut Squash

Creamy creamed spinach stuffed into roasted butternut squash is a delicious side dish or a great vegetarian main.

Ingredients List:

2x Butternut Squash (halved)

2 teaspoons Salt

1 cup Boiling Water

for the Creamed Spinach

2 teaspoons Olive Oil

1 Onion (finely chopped)

2 Garlic cloves (crushed)

1 1/2 pounds Baby Spinach

2 tablespoons Flour

1 cup Milk

1/2 cup Heavy Cream

Salt and Pepper to taste

1/2 cup Mozzarella Cheese

4 tablespoons Parmesan Cheese

  1. Preheat oven to 350 degrees.

  2. Place the halved Butternut Squash into a deep roasting pan

  3. Season with salt.

  4. Place in the preheated oven.

  5. Roast for 30-45 minutes until soft.

  6. Once roasted, scoop out the seeds and some of the flesh.

  7. Set aside.

  8. While the Butternut is roasting, make the Creamed Spinach.

  9. Saute the onion and garlic in 2 teaspoons of Olive Oil until soft and translucent.

  10. Add the spinach and cook until wilted then add the flour and stir into the spinach.

  11. Pour in the milk and stir until the sauce is smooth.

  12. Add Heavy Cream.

  13. Simmer gently for 7-10 minutes or until the sauce is thick and smooth.

  14. Season to taste and remove from the heat.

  15. Cool for 10-15 minutes before adding the mozzarella cheese.

  16. Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut.

  17. Top with Parmesan cheese.

  18. Place back in the oven and cook until the tops are golden brown for approximately 10 minutes.

  19. Remove from the oven and serve.

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