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Home » Recipes » Creamed spinach stuffed butternut squash

Creamed spinach stuffed butternut squash

September 21, 2019 by Alida Ryder 21 Comments

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Cheesy creamed spinach stuffed into roasted butternut squash is a delicious, crowd pleasing side dish or vegetarian main. 

Creamed spinach stuffed butternut squash

Spinach and butternut squash are two vegetables that are widely served in South Africa. Most chain restaurants serve these two as their vegetable side dish options and I have never complained. Because I LOVE creamed spinach and I LOVE butternut squash. So what happened when I combined these two loves of mine? THIS, my friends. The cheesiest, creamiest creamed spinach stuffed into sweet, roasted butternut and baked until golden brown and delicious. I mean, have you ever seen anything so glorious? Hellloooooo Thanksgiving side dish!

How to make stuffed butternut squash

Half two whole butternut squash and season generously with salt. Place into a roasting pan and add boiling water. Cover with foil and place in a preheated oven to bake for 30-45 minutes until soft. In the meantime, make the creamed spinach by sauteeing the onion and garlic until soft and translucent over medium heat. Add the spinach and allow to wilt before adding the flour. Stir to coat the spinach in the flour then pour in the milk and cream. Stir until smooth then allow to simmer for a few minutes until the sauce has thickened and is smooth. Season with salt and pepper (a little grated nutmeg would be delicious here too) and allow to cool for 10-15 minutes before stirring in the cheese.

Remove the roasted butternut from the oven then scoop out the seeds and some of the flesh in the “neck”part of the butternut to create a hollow for the spinach. Scoop the cheesy creamed spinach into the butternut and top with grated Parmesan cheese. Place back in the oven and allow to bake for another 10 minutes until the top is golden brown. Remove from the oven and serve.

Cheesy stuffed butternut squash.

What to serve with stuffed butternut

  1. Slow roasted Greek lamb
  2. Lemon herb roast chicken
  3. Chicken Fried Steak

Butternut squash recipes

  1. Honey roasted butternut squash soup
  2. Butternut risotto with haloumi
  3. Roasted butternut and mozzarella pasta bake
Spinach stuffed butternut

Creamed spinach stuffed butternut squash

Cheesy creamed spinach stuffed into roasted butternut squash is a delicious, crowd pleasing side dish or vegetarian main. 

4.43 from 133 votes
Print Pin Rate
Course: Dinner, Side Dish
Cuisine: American
Keyword: Stuffed butternut squash, Stuffed butternut squash recipes, Vegetarian stuffed butternut squash
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 173kcal
Author: Alida Ryder

Ingredients

  • 2 butternut squash halved
  • 2 tsp salt
  • 1 cup boiling water

For the creamed spinach

  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 750 g (1½lbs) baby spinach washed
  • 2 tbsp flour
  • 1 cup milk
  • ½ cup cream
  • salt and pepper to taste
  • ½ cup mozzarella cheese grated
  • 4 tbsp grated Parmesan cheese

Instructions

  • Preheat the oven to 180°C/350°F.
  • Place the halved butternut squash into a deep roasting pan then season with the salt.
  • Pour the boiling water into the pan and cover with foil.
  • Place in the oven and allow to roast for 30-45 minutes until soft. Once roasted, scoop out the seeds and some of the flesh. Set aside.
  • While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp of olive oil until soft and translucent.
  • Add the spinach and cook until wilted then add the flour and stir into the spinach. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from the heat. Allow to cool for 10-15 minutes before adding the mozzarella cheese.
  • Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese.
  • Place back in the oven and allow to cook until the tops are golden brown, approximately 10 minutes.
  • Remove from the oven and serve.

Nutrition

Calories: 173kcal | Carbohydrates: 30g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 770mg | Potassium: 1266mg | Fiber: 6g | Sugar: 7g | Vitamin A: 28916IU | Vitamin C: 67mg | Calcium: 325mg | Iron: 4mg
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Filed Under: Dinner Recipes, Recipes, Sides, Vegetarian Tagged With: butternut squash, creamed spinach, side dish, Stuffed butternut squash, Thanksgiving, vegetarian

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Comments

  1. Emmmq

    May 23, 2022 at 6:38 PM

    Hi, this look so yummy I can’t wait to make it.

    Have you or anyone else tried making this all the way up to putting the whole thing in the oven but freezing it and cooking it at a later date? x

    Reply
    • Alida Ryder

      May 25, 2022 at 5:53 PM

      I haven’t. I would be nervous that the cream would split once thawed. You could definitely make it 1-2 days ahead and keep in covered in the fridge before baking, though.

      Reply
  2. Adele

    January 28, 2022 at 5:34 PM

    Hi, this looks yum…could I save the last step and make ahead the day before?

    Reply
    • Alida Ryder

      January 30, 2022 at 3:14 PM

      Yup! Just bake before serving.

      Reply
  3. Nyarai Sande

    November 26, 2021 at 6:45 AM

    This was so easy and yummy the best vegetarian dish I’ve had in a while used Greek yogurt in place of cream on mine really enjoyed it
    Thanks a million

    Reply
  4. Michelle

    November 20, 2021 at 12:53 AM

    Yum! Made this for dinner tonight. I made just half of a butternut squash and scaled down the sauce to match. I added cooked bacon to the creamed spinach. Also, I scored the long end of the squash and removed a bit before spreading the creamed spinach over the entire squash. Really delicious.

    Reply
  5. Nancy

    October 25, 2021 at 4:18 AM

    This was AMAZING! I had some leftover chicken, so I diced it up and added it to the creamy spinach sauce, along with your suggestion of nutmeg. It was outstanding. Thank you for sharing this amazing and easy recipe!

    Reply
    • Alida Ryder

      November 25, 2021 at 7:48 PM

      So happy you liked it.

      Reply
  6. Katie

    October 19, 2021 at 3:03 AM

    This was VERY good! I added mushrooms, kale and sage to mine!

    Reply
    • Alida Ryder

      November 25, 2021 at 7:47 PM

      Yum!

      Reply
  7. Louise Stewart

    October 16, 2021 at 6:18 PM

    I added some cooked hot Italian sausage,crumbled….delicious!

    Reply
  8. Haley

    January 31, 2021 at 7:11 PM

    Even my 4 year old couldn’t resist eating this!!! So creamy and savory. Delicious ?

    Reply
  9. Natasha Rousseau

    January 14, 2021 at 8:02 PM

    Fantastic and easy! Actually made it as a main meal and added lean mince and cream-style sweet corn, thank you! ?

    Reply
  10. Lisa Okos

    January 10, 2021 at 3:29 AM

    Amazing recipe! Very delicious and satisfying. We broiled it for 4 minutes to finish it off.

    Reply
  11. Sandra

    October 29, 2020 at 1:49 AM

    Thanks for posting such a delicious and easy to make and follow recipe. I couldn’t find a way to post the pic of the final product but it looks amazing!

    Reply
    • Alida Ryder

      November 2, 2020 at 3:31 PM

      So happy you enjoyed it Sandra!

      Reply
  12. Reska Hamm

    May 14, 2020 at 8:22 PM

    Amazing!! This is my new side dish when friends come over.

    Reply
    • Alida Ryder

      May 19, 2020 at 3:19 PM

      Delicious! 🙂

      Reply
  13. Flavia

    May 6, 2020 at 9:44 AM

    I did it yesterday and we loved it.
    Thanks!

    Reply
  14. Shirley Hoagland

    December 16, 2019 at 2:45 PM

    Delicious. I roasted the squash earlier in the day and then stuffed and reheated just before dinner. Added a couple pinches of nutmeg, a winner! This is going on my favorites list.

    Reply
  15. Jessica

    October 22, 2019 at 12:08 AM

    Wow – this was so yummy and healthy too! I’m a single gal and wanted to have this for dinners this week so I mashed the squash, divided it up into some ramekins, and covered them with the creamed spinach. They we so easy to toss them in the oven individually each night. Keep up the good work!

    Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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