These cheese stuffed butternut squash are savory and nutrient-packed butternut squash, filled with 4 different types of cheese, cream cheese, mozzarella, parmesan, and gorgonzola, mixed with spinach and baked until bubbly!
Looking for a healthier and heartier version of a twice-baked potato?
Let me introduce you to this delicious cheese stuffed butternut squash!
I’ve taken roasted, sweet, and nutrient-dense butternut squash, scooped out the filling, and mixed it with quattro formaggi (also known as 4 cheeses: cream cheese, mozzarella, parmesan, and gorgonzola,) fresh spinach, and earthy garlic, and baked it again until the cheese is bubbly and toasted to perfection.
Don’t let all of the cheese fool you, this butternut squash has a ton of vitamins and nutrients, like potassium, along with vitamins C and A, and magnesium.
It also makes an amazing meatless Monday meal!
Never roasted a butternut squash before? No worries, it’s simple! I’ve made it super easy with my How to Roast Honeynut Squash instructions.
Honeynut and Butternut are different squashes but very similar in terms of how to roast them.
So the next time you’re looking for a filling dinner, try this quattro formaggi stuffed butternut squash!
This recipe is enough to serve 2 for a full meatless meal or 4 side servings!
Table of Contents
Ingredients for cheese stuffed butternut squash
- Butternut squash – Butternut squash is delicious and versatile and perfect for baking!
- Garlic – Garlic is a common ingredient and will add a savory earthiness.
- Four cheeses – I’ve used a blend of cream cheese, shredded parmesan cheese, shredded mozzarella cheese, and gorgonzola cheese.
- Baby spinach – Baby spinach is tender and sweet, making it a perfect green in this cheese-stuffed butternut squash.
- Olive oil – Olive oil will help our butternut squash get nice and brown in the oven.
- Kosher salt and black pepper – Kosher salt and black pepper are important to properly season and enhance all of the flavors of the four cheese stuffed butternut squash.
Fillings
I’ve used a blend of cream cheese, shredded parmesan, mozzarella, and gorgonzola cheese here.
But here’s a list of other delicious cheeses that would work just as well:
- Cheddar
- Monterey jack
- Fontina
- Smoked gouda
- Gruyere
Also, if you feel like a different green other than spinach, try kale, arugula, or Swiss chard!
What to serve with cheese stuffed butternut squash
Four cheese stuffed butternut squash is a great option for a meatless dinner main course.
Here are a few great ideas for side dishes to go along with it:
- A fresh and nutrient rich Roasted Beet Feta Salad
- A classic and crunchy Cucumber Tomato Salad
- Crispy and savory Air Fryer Brussels Sprouts
- Yummy and comforting Baked Brown Rice
Want to serve this alongside something meaty? Why not try my:
- Crispy Pan Roasted Chicken Thighs
- Air Fryer Chicken Meatballs
- Pan Seared Salmon
- Air Fryer Pork Tenderloin
Storage and leftovers
Any leftover cheese stuffed butternut squash can be stored in an airtight container stored in the refrigerator for up to 3 days.
Lastly, to reheat, simply place in a microwave-safe plate covered loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More yummy squash recipes
- Looking for a hearty meal? Try my Stuffed Butternut Squash
- Need something to feed a crowd? Try my Butternut Squash Turkey Sausage Chili
- Want something savory? Try my Stuffed Honeynut Squash
- Craving something sweet? Try my Apple and Nut Stuffed Acorn Squash
Cheese Stuffed Butternut Squash
Ingredients
- 1 butternut squash
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 4 cups packed fresh baby spinach roughly chopped
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F, and line a rimmed baking sheet with parchment paper, and set aside until ready to use.
- Chop the squash lengthwise in half. Scoop out the seeds and stringy insides.
- Season the inside with salt and pepper and place the cut side down onto the prepared baking tray.
- Bake for 30 minutes and then turn them around to bake for another 10 minutes, or until squash is fork-tender. The amount of time will depend on the size of the squash.
- In the meantime, prepare the filling.
- In a 12-inch high-sided skillet, add olive oil and set over medium-high heat.
- When the oil is hot add the garlic and sauté until fragrant, about 30 seconds.
- Add the roughly chopped fresh spinach and sauté for one minute or until the spinach is tender.
- Remove from heat and add shredded mozzarella, softened cream cheese, gorgonzola cheese, and shredded parmesan. Stir to combine until smooth and creamy.
- Once the butternut squash is fork-tender, remove from it the oven. Remove a bit of the squash from the shell to create a "bowl" for the filling. This is the same technique you would use for twice-baked potatoes. Don't remove too much squash as you don't want the squash outside to fall in on itself.
- Add the removed squash to the cheese mixture and stir to combine.
- Fill the squash with the cheese mixture and bake for 10 minutes or until the cheese is evenly melted.
Nutrition
