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Creamy Four Cheese Spinach Butternut Squash

by Christina Cherrier – Updated Jul 3, 2021
Meal planner
Creamy Four Cheese Spinach Butternut Squash

After our baked four-cheese garlic spaghetti squash became so popular (thanks to all our readers!), we decided to give the same treatment to one of our favorite seasonal fare: butternut squash! With the holidays around the corner, this dish will perfect on your table center to impress your guests. The butternut squash is stuffed with four cheese, garlic and spinach then baked in the oven. It’s delicious and incredibly easy to prepare–without mentioning the minimal clean-up!

creamy-four-cheese-spinach-butternut-squashPhoto credit: ©

Ingredients list for the stuffed butternut squash

  • 1 butternut squash
  • 1/2 cup (125ml) vegetable broth
  • 1 cup (250ml) heavy cream
  • 5 garlic cloves (or to taste), minced
  • 1 cup Italian 4 cheese mix
  • 1 cup freshly chopped spinach
  • Fresh thyme, to taste
  • Kosher salt and fresh cracked pepper
  • Red chili pepper flakes (optional)

Serve this roasted stuffed butternut squash for a crowd or enjoy a larger portion for a main course, it’s sure to satisfy.Photo credit: ©

how to roast butternut squashPhoto credit: © Eatwell101.comhow to cook a butternutPhoto credit: © Eatwell101.comstuffed butternut recipePhoto credit: ©

butternut-squash-vegetarian-recipes-1Photo credit: ©


1. Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper.

2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.

3. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.

cheesy-stuffed-butternut-squash-recipes-1Photo credit: ©

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  • Rachel

    2021-10-04 17:29:38

    Brilliant. This is absolutely delicious.

  • ShelleyC

    2021-02-22 19:20:17

    I was confused because the recipe says 1 squash but the ingredients seemed like it was way too much so I halved the recipe and it was the perfect amount to fill 1 squash cut in half. Afterward I realized it said 4 servings so I think the recipe should have said 2 squash. Other than that the taste was good (I also added some hot Italian sausage to my mixture) but it took way longer than 50 minutes for the squash to soften. I think if I make it again I'd pre-cook the squash in the microwave then cut and stuff to bake. :)

  • Stacie P.

    2020-12-28 19:02:16

    This recipe sounded fabulous and the photos looked spectacular so I was excited to make for dinner. I thought it was strange that the spinach did not have to be cooked down first to get excess water out. Should have gone with my gut instinct. That was my first mistake. My second mistake, was the cheese on top. I didn't think used that much, but it melted enough to create a seal on top of the filling so when the squash was done, the top looked beautiful. However, underneath was just a soupy mess. I picked off the cheese (which tasted fabulous :) )and have the squash halves back in the oven. Hoping the soup will be able to thicken up. If not, guess I'll pour into a bowl and have soup with squash on the side. If I ever make again, I'll cook the spinach first and cut way back with the cheese on top.

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