This creamy four cheese butternut squash turns roasted squash into a rich, comforting fall dish. The squash halves are filled with spinach, garlic, cream, vegetable broth, and a blend of cheeses, then baked until the squash is tender and the filling is hot and creamy. Serve smaller portions as a fall or holiday side, or enjoy a larger portion as a vegetarian main dish.
Looking for more seasonal ideas? Explore our roasted butternut squash recipes.
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Ingredients list for the stuffed butternut squash
- 1 medium butternut squash
- 1/2 cup (125 ml) vegetable broth
- 1 cup (250 ml) heavy cream
- 5 garlic cloves, minced, or to taste
- 1 cup Italian four-cheese blend, plus more for topping
- 1 cup chopped fresh spinach
- Fresh thyme, to taste
- Kosher salt and freshly ground black pepper
- Red pepper flakes, optional
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Can I substitute the spinach?
Yes. Readers have reported good results using broccoli or Swiss chard instead of spinach. If using another vegetable, keep excess moisture in mind so the creamy filling doesn’t become watery.
Reader variation: One reader successfully made this recipe casserole-style using 2 pounds of pre-cubed butternut squash in a 9×13-inch baking dish.
Photo credit: © Eatwell101.com
Cooking tips for the Creamy Four Cheese Spinach Butternut Squash recipe
- Choose a medium butternut squash with two similarly sized halves so they cook evenly.
- Pat the spinach dry before adding it to the filling to avoid introducing excess moisture.
- Don’t remove too much squash when enlarging the cavity; leave enough flesh around the edges to hold the filling.
- Use tenderness, not time alone, to judge doneness. The squash should be easily pierced with a fork.
- Let the squash rest briefly after baking so the creamy filling can settle before serving.
Photo credit: © Eatwell101.com
Directions
1. Preheat the oven to 400°F (200°C). Scrub the butternut squash clean, then cut it in half lengthwise from stem to base. Scoop out the seeds. If necessary, remove a small amount of flesh from each cavity to make enough room for the filling, leaving a generous border of squash around the edges. Season with salt and pepper.
2. In a bowl, combine the garlic, heavy cream, vegetable broth, four-cheese blend, and spinach. Divide the mixture between the squash halves. Top with additional cheese, black pepper, fresh thyme, and red pepper flakes, if using.
3. Bake for 40–50 minutes, or until the squash is very tender when pierced with a fork and the filling is hot and bubbling. Cooking time can vary depending on the size and thickness of the squash.
4. Let the squash rest for a few minutes before serving.
Photo credit: © Eatwell101.com
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I used 2 pounds of pre cubed butternut squash, and baked in a 9x13 casserole for the same time and temp. Was delicious
This was delicious, but I had smaller squashes and they took almost 90 min. to cook.
Made it first time with broccoli as I had it. Just made it with spinach. Both were great! Grandkids even ate it and requested more😍
Flavour great but mine was watery
This is some delicious recipe, I substituted Swiss chard for the Spinach,because I grow it in my garden.
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