Cheesy Creamed Spinach Squash

Cheesy creamed spinach stuffed into roasted butternut squash makes an impressive centerpiece for your holiday table or a cozy vegetarian dinner. The melting cheese and silky spinach pair perfectly with the natural sweetness of roasted squash, making each bite rich and satisfying. This method transforms simple vegetables into a meal that will have everyone asking for seconds.

My family loves this for weekend gatherings and it always disappears fast. I first made it for a Thanksgiving potluck and everyone wanted the recipe right after that very first bite.

Ingredients

• Butternut squash: Choose ones with dense orange flesh for the sweetest flavor and fewer seeds
• Salt: Essential for seasoning at every stage it brings out the natural flavors of the squash
• Boiling water: Creates steam to help roast the squash gently and evenly
• Onion: Chopped finely for mellow sweetness that forms the flavor base of the creamed spinach
• Garlic: Brings a gentle heat and savory fragrance use fresh and crush for best results
• Baby spinach: Look for crisp dark leaves for the freshest taste avoid wilted yellowed bunches
• Flour: Helps thicken the spinach sauce regular all purpose works great
• Milk: Whole milk adds creaminess and body but you can use lower fat if needed
• Cream: Makes the creamed spinach luscious and rich
• Salt and pepper: Brightens and balances every layer of this dish
• Mozzarella cheese: Melts to gooey perfection go for low moisture for best texture
• Parmesan cheese: Fragrant and salty adds golden bubbles on top select fresh grated for max flavor

Instructions

Prepare the Squash:

Place halved squash cut side up in a deep roasting pan then sprinkle evenly with salt For the best results use a sharp knife to halve the squash so you have two even sides

Roast with Steam:

Pour boiling water into the bottom of the pan making sure it does not touch the cut edges Cover with foil and bake at 350F for 30 to 45 minutes until tender A paring knife should glide in easily through the thickest part

Scoop and Hollow:

Cool the roasted squash just enough to handle Gently scoop out all seeds and just enough flesh to form a cavity but leave sturdy walls You can save extra flesh for soup or mash

Make the Creamed Spinach:

Heat olive oil in a large skillet Set your burner to medium and saute chopped onion and garlic for about 8 minutes until soft and translucent Do not rush this step as slow sautéing brings extra flavor

Wilt and Thicken:

Add all the washed spinach and toss until it wilts Pour in the flour and stir constantly to coat the greens Completely cook out the raw flour taste or your sauce will not thicken well

Add Dairy and Simmer:

Gradually pour in the milk stirring to make a smooth mixture Add cream and season with salt and pepper Simmer for 7 to 10 minutes until the sauce has thickened and coats the spoon Let it cool before stirring in mozzarella so the cheese blends into the sauce

Stuff and Top:

Fill each hollowed squash with a generous mound of cool creamed spinach Sprinkle Parmesan over the top pressing so it clings for a crisp finish

Bake and Brown:

Return to the oven for about 10 minutes until bubbly and golden brown on top Let rest a few minutes so the filling sets before serving

My favorite ingredient is the fresh baby spinach because it still tastes vibrant after baking My kids love helping spoon the creamy filling inside and sprinkling the cheese right before it goes in the oven These little moments turn ordinary meals into traditions

Storage Tips

Once cooled store stuffed squash halves tightly wrapped in the fridge for up to three days The flavors get even better overnight For longer storage freeze individual portions in airtight containers To reheat bake covered in the oven at 325F until hot Check that the middle is heated all the way through before serving

Ingredient Substitutions

You can use frozen chopped spinach instead of fresh Just thaw and squeeze out extra water before cooking For a dairy free version use your favorite plant based milk and cream plus vegan cheese Nutmeg is delicious if you like a warmer flavor profile You can swap mozzarella with fontina or even sharp cheddar for a different cheesy touch

Serving Suggestions

Serve this as a beautiful centerpiece for a vegetarian holiday meal or pair with roast chicken for extra protein Small portions are fantastic at brunch with eggs or as a special side for steak or fish Add a green salad for color contrast

Cultural and Historical Context

Stuffed vegetables are a global comfort from Mediterranean dolmas to Eastern European cabbage rolls Layering roasted squash with a rich filling echoes these classic homey dishes but with a modern twist Creamed spinach is a steakhouse favorite and fits perfectly here turning squash into a hearty meal

Seasonal Adaptations

Use acorn or delicata squash for smaller single servings in autumn Add a pinch of chili flakes or smoked paprika for winter warmth Swap in kale or chard when spinach is not in season

Success Stories

This recipe has wowed at Friendsgivings and even fussy eaters ask for seconds on the spinach It is ideal for potlucks because you can make it a day ahead and bake right before eating A neighbor once asked for the recipe after we brought it to a block party garden table and now it is on regular rotation in their house

Freezer Meal Conversion

Let the squash cool after stuffing then wrap tightly and freeze Skip the final bake until you are ready to eat Thaw overnight in the fridge and bake as usual Top with extra cheese if desired Fresh from the oven you will never guess it was frozen

This creamy stuffed squash will turn any gathering into a celebration. Serve it warm and let everyone savor its rich comfort.

Common Recipe Questions

→ How do I choose the best butternut squash?

Look for butternut squash with firm, unblemished skin and a heavy feel for its size. Avoid ones with soft spots or cracks, as these can indicate overripeness or spoilage.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw thoroughly and squeeze out excess liquid before adding to the pan, ensuring the filling isn't watery.

→ What cheese alternatives can I use?

Substitute mozzarella with gouda or fontina, and swap Parmesan for pecorino or Grana Padano for similar flavor and melting qualities.

→ How do I avoid watery creamed spinach?

Sauté spinach until most liquid has evaporated and stir in flour thoroughly before adding milk to create a smooth, thick base.

→ Is this dish suitable for preparing ahead?

Yes, assemble in advance, cover, and refrigerate. Bake just before serving for a freshly golden finish and optimal texture.