Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Butternut Squash Recipes Cheesy Twice-Baked Butternut Squash 5.0 (4) 4 Reviews These stuffed roasted butternut squash halves get the same treatment as a twice-baked potato, with a garlicky creamed spinach mixture blended together with the roasted squash. The mixture is scooped back into the skin, then broiled to melt the nutty Gruyère cheese on top. This sweet and savory dish is simple enough for a weeknight or makes an excellent vegetarian main course for your holiday table. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on September 23, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser Active Time: 30 mins Total Time: 1 hr Servings: 4 Nutrition Profile: Sesame-Free Weight Loss Healthy Pregnancy Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe Whether you’re looking for a side to go with your main dish or a vegetarian main, this Cheesy Twice-Baked Butternut Squash is it! Sweet butternut squash becomes slightly caramelized and gets a creamy flavor spike from cream cheese infused with spicy garlic and woody sage and thyme. Antioxidant-rich baby spinach adds color and a mild grassiness, while nutty Gruyère gets all melty and is complemented by crunchy, toasty hazelnuts. A drizzle of sticky balsamic glaze finishes this dish off with style. Keep reading for our expert tips, including easy ingredient swaps. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Instead of homemade creamed spinach, you can use prepared spinach-artichoke dip. Pecans can be used instead of hazelnuts, or you can skip the nuts altogether. For the best flavor, toast nuts before using in a recipe. To toast hazelnuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool before finely chopping.Parmesan or aged white Cheddar can be used instead of Gruyère.Instead of squash halves, you can use frozen, thawed mashed butternut squash. Combine it with the creamed spinach, spoon it into ramekins or a casserole dish, sprinkle with Gruyère and bake. Nutrition Notes Butternut squash is a hearty winter squash loaded with fiber, antioxidants, vitamins A and C, and potassium. Altogether, the nutrients in butternut squash have been linked to reduced inflammation and disease risk, healthy digestive and immune systems, and a healthy heart and blood pressure. Baby spinach is rich in many of the same nutrients that butternut squash is rich in—fiber, antioxidants and vitamins A, C and K. The folate in spinach is important for healthy cell growth and function, and the antioxidants in spinach—lutein and zeaxanthin—support healthy vision. The vitamin C in spinach and butternut squash will help your body more easily absorb the iron from the spinach. Melty Gruyère cheese brings protein, calcium and vitamin B12 to this dish. Cheese is also a good source of probiotics—those beneficial gut bacteria necessary for a healthy, flourishing microbiome. Hazelnuts are a type of nut loaded with healthy unsaturated fats. Nuts also provide antioxidants for reducing inflammation, complex carbs for energy, and fiber to help keep things moving along. The combo of fiber, plant protein and fat in nuts helps to keep you satisfied and full longer. Regularly including nuts in your diet has been linked to lower cholesterol levels and a healthy heart. Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser Cook Mode (Keep screen awake) Ingredients 1 (2-pound) butternut squash, halved lengthwise and seeded 3 teaspoons extra-virgin olive oil, divided 2 teaspoons minced garlic 1 teaspoon chopped fresh thyme, plus additional leaves for garnish 1 teaspoon chopped fresh sage, plus small leaves for garnish 3 cups baby spinach (3 ounces) 2 ounces reduced-fat cream cheese, softened ½ teaspoon ground pepper ¼ teaspoon salt ½ cup shredded Gruyère cheese ¼ cup finely chopped toasted hazelnuts 1 tablespoon balsamic glaze Directions Preheat oven to 400°F with a rack 6 inches from broiler. Line a large rimmed baking sheet with foil. Brush cut sides of squash halves with 1 teaspoon oil; place cut-sides down on the prepared baking sheet. Roast until fork-tender, 30 to 35 minutes. Let cool slightly on the baking sheet. Turn on the broiler. Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add 2 teaspoons garlic and 1 teaspoon each thyme and sage; cook, stirring constantly, until fragrant, about 1 minute. Add 3 cups spinach; cook, tossing or stirring constantly, until wilted, about 1 minute. Stir in 2 ounces cream cheese, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring constantly, until the cream cheese is melted and coats the spinach, about 1 minute. Remove from heat. Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser Scoop out the squash flesh, leaving a ¼-inch border, and place in a large bowl; mash with a fork or spoon until smooth. Fold the spinach mixture into the mashed squash until fully combined. Spoon into the squash shells (about 1 cup per half). Sprinkle with ½ cup Gruyère. Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser Return the stuffed squash halves to the foil-lined baking sheet; broil until the cheese is melted and browned, 2 to 3 minutes. Top with ¼ cup hazelnuts and drizzle with 1 tablespoon balsamic glaze. Cut the squash halves in half to serve. Garnish with thyme and sage leaves, if desired. Frequently Asked Questions Can I make stuffed butternut squash ahead? This recipe can be made ahead in stages, which makes it perfect for holiday dinners when you’re cooking a lot at once. The squash halves can be roasted and then refrigerated for up to 1 day or the recipe can be completed through Step 5 and then refrigerated for up to 1 day until you’re ready to broil and serve. How should I store and reheat leftovers? Leftovers can be wrapped in foil or placed in an airtight container and refrigerated for up to 5 days. You can reheat them in the microwave until warmed through or put them in a 350°F oven for about 20 to 30 minutes. What should I serve with stuffed butternut squash? Depending on whether you’re serving the squash as a main course or side dish, it would go well with a simple arugula salad or with pork chops, roasted chicken thighs or turkey breast and your favorite green vegetable. EatingWell.com, September 2024 Rate It Print Nutrition Facts (per serving) 291 Calories 16g Fat 32g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 stuffed squash quarter Calories 291 % Daily Value * Total Carbohydrate 32g 12% Dietary Fiber 6g 21% Total Sugars 8g Protein 10g 19% Total Fat 16g 21% Saturated Fat 5g 27% Cholesterol 26mg 9% Vitamin A 1386µg Vitamin C 55mg 61% Vitamin D 0µg Vitamin E 5mg 36% Folate 115µg Vitamin K 115µg Sodium 309mg 13% Calcium 307mg 24% Iron 3mg 15% Magnesium 116mg 28% Potassium 1029mg 22% Zinc 1mg 12% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines