Spinach Cheese Stuffed Butternut Squash

Ordinarily the rule for picking butternuts is to choose squash with long fleshy necks and small “bells.” For this recipe, you’ll want a squash with an ample cavity for filling.
September 21, 2015


  1. Preheat oven to 400F.
  2. Cut squash into halves lengthwise. Place squash, cut sides down, in shallow baking dish. Add about 1-inch water. Bake 40 to 45 minutes, until tender.
  3. Combine egg, 2 tablespoons Parmigiano Reggiano, cream, ricotta, salt, pepper and nutmeg in a medium bowl. Stir well. Stir in spinach.
  4. Remove squash from oven and turn cut sides up. Scoop out seedswith a spoon. Brush with oil and fill cavities with spinach mixture. Return to oven and bake 20 minutes or until a knife inserted inspinach mixture comes out barely clean. Let cool 5 minutes. 
  5. Cut each half lengthwise into halves. Top with remaining Parmigiano Reggiano cheese.


  • 2 1/2 pounds butternut squash
  • 1 egg
  • 6 tablespoons coarsely grated Parmigiano Reggiano cheese, divided
  • 2 tablespoons heavy cream or milk
  • 1/2 cup whole milk ricotta cheese
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pinch freshly grated nutmeg
  • 1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
  • 1 tablespoon canola oil
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