Creamed spinach stuffed butternut squash
User Reviews
4.5
Creamed spinach stuffed butternut squash
Description
The preparation begins by roasting halved butternut squash in a covered pan with boiling water and salt to ensure even cooking and softness. Once tender, the seeds and some flesh are scooped out to create space for stuffing. Meanwhile, creamed spinach is made by sautéing onion and crushed garlic until translucent, then wilting a large quantity of baby spinach. Flour is stirred in to thicken, followed by gradual addition of milk and cream to create a smooth sauce.
Seasoned with salt and pepper, the mixture is simmered until thickened, cooled slightly, then combined with grated mozzarella. This creamy filling is spooned into the squash cavities, topped with grated Parmesan cheese, and the stuffed squash returns to the oven to brown and set. The final dish delivers a balance of sweet roasted squash with savory, cheesy spinach, ideal for a vegetable-centric meal or a hearty side.
Texture contrasts come from the soft squash and creamy, cheesy green filling, and the recipe relies on moderate oven roasting temperatures for gentle cooking. The use of fresh spinach and cheeses provides depth of flavor.
Ingredients
- 2 butternut squash halved
- 2 tsp salt
- 1 cup water boiling
For the creamed spinach
- 1 onion finely chopped
- 2 garlic crushed, cloves
- 750 g (1½lbs) baby spinach washed
- 2 tbsp flour
- 1 cup milk
- ½ cup cream
- salt to taste
- black pepper to taste
- ½ cup mozzarella cheese grated
- 4 tbsp Parmesan Cheese grated
Instructions
- Preheat the oven to 180°C/350°F.
- Place the halved butternut squash into a deep roasting pan then season with the salt.
- Pour the boiling water into the pan and cover with foil.
- Place in the oven and allow to roast for 30-45 minutes until soft. Once roasted, scoop out the seeds and some of the flesh. Set aside.
- While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp of olive oil until soft and translucent.
- Add the spinach and cook until wilted then add the flour and stir into the spinach. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from the heat. Allow to cool for 10-15 minutes before adding the mozzarella cheese.
- Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese.
- Place back in the oven and allow to cook until the tops are golden brown, approximately 10 minutes.
- Remove from the oven and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 770mg | 32% |
| Potassium | 1266mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 28916IU | 578% |
| Vitamin C | 67mg | 74% |
| Calcium | 325mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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