![['Close-up view of a juicy stuffed butternut squash with visible layers of mushrooms and spinach.', 'Side view of a baked butternut squash filled with creamy cheese and fresh herbs.', 'Richly colored butternut squash stuffed with spinach, mushrooms, and topped with melted cheese.', 'Juicy butternut squash showcasing a delicious filling of parmesan and fresh thyme.']](https://timetocooks.com/wp-content/uploads/2026/08/stuffed-butternut-squash_1_U1-300x300.webp)
Stuffed Butternut Squash
A delicious and hearty dish featuring roasted butternut squash filled with a savory mushroom, spinach, and cheese mixture.
Ingredients
Main
- 2 whole butternut squash medium
- 4 tablespoons olive oil
- 0.25 teaspoon salt
- black pepper to taste black pepper (freshly ground)
- 8 oz mushrooms crimini or baby bella
- 5 oz spinach fresh
- 8 oz cream cheese
- 1.5 cups Parmesan cheese shredded
- 3 tablespoons fresh thyme
- salt and coarsely ground black pepper seasoning to taste
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half, remove seeds, and brush with 2 tbsp olive oil. Roast for 45 minutes until tender.
- While squash roasts, sauté chopped mushrooms in 1 tbsp olive oil until browned. Add chopped spinach and cook until wilted.
- Mix cooked vegetables with cream cheese, Parmesan, thyme, salt, and black pepper.
- Once squash is cool enough to handle, scoop out some flesh to create a cavity. Mix the scooped flesh into the filling.
- Stuff the squash halves with the filling, then bake at 375°F (190°C) for 20 minutes until golden.
Notes
For extra flavor, sprinkle with additional Parmesan before baking.