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Golden roasted stuffed butternut squash halves on a baking tray, filled with creamy mushroom and spinach mixture and topped with melted cheese and parsley.

Stuffed Butternut Squash

Anamaria Negoita
This stuffed butternut squash is the ultimate cozy, flavorful meal! Roasted until golden and tender, each squash half is filled with a creamy, savory mixture of mushrooms, spinach, and a touch of cream cheese, then topped with melty mozzarella, Parmesan, and fresh parsley. It’s a show-stopping dish that’s perfect for weeknight dinners, special occasions, or anytime you want something comforting and delicious. Vegetarian-friendly, packed with flavor, and beautiful on the plate, it’s a recipe that will impress and satisfy every time.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American, Comfort Food, Vegetarian
Servings 2 Servings
Calories 380 kcal

Equipment

Ingredients
  

  • 1 medium butternut squash (800 g–1 kg)
  • 1 medium onion finely chopped
  • 3 cloves garlic thinly sliced
  • 200 g mushrooms chopped
  • 1 (50 g) handful baby spinach
  • 2 tbsp cream cheese
  • 3 tbsp shredded mozzarella
  • 3 tbsp olive oil
  • 1-2 sprigs fresh rosemary
  • 2-3 sprigs fresh thyme
  • Salt, pepper, chili flakes to taste

For garnish:

Instructions
 

  • Roast the Squash: Preheat the oven to 200°C (390°F). Halve the squash, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and place cut-side up on a baking tray with rosemary and thyme. Roast for 40–50 minutes until tender.
  • Make the Filling: Heat 2 tbsp olive oil in a pan. Sauté onion and garlic until soft, then add mushrooms and spinach and cook until wilted. Stir in cream cheese and season with thyme, salt, pepper, and chili flakes.
  • Assemble and Bake: Spoon the filling into the roasted squash halves, top with shredded mozzarella, and bake for another 10 minutes until the cheese is melted and golden.
  • Serve: Sprinkle with Parmesan and parsley, then serve warm.

Notes

  • Make ahead: You can prepare the filling a day in advance and store in the fridge until ready to assemble.
  • Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes or in the microwave for 2–3 minutes.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 32gProtein: 14gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 480mgPotassium: 950mgFiber: 7gSugar: 8gVitamin A: 14IUVitamin C: 35mgCalcium: 180mgIron: 3mg
Keyword cozy meal, creamy filling, healthy dinner recipe, mushroom and spinach filling, roasted squash, stuffed butternut squash, vegetarian dinner
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