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Two halves of a roasted butternut squash stuffed with mushrooms and spinach, topped with melted mozzarella and parmesan.

Mushroom and Spinach Stuffed Butternut Squash

A beautiful, savory vegetarian main dish featuring roasted butternut squash boats filled with sautéed mushrooms, wilted spinach, and a blend of Mediterranean cheeses.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 4
Calories: 320
Ingredients Method

Ingredients
  

  • 1 large butternut squash halved lengthwise and seeded
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 8 oz cremini mushrooms sliced
  • 4 –5 cups baby spinach
  • 1 small shallot finely diced
  • 2 garlic cloves minced
  • 2 tbsp crumbled feta
  • 1/4 cup whole milk ricotta optional
  • 1/2 tsp dried oregano
  • 1 tsp fresh thyme leaves
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan

Method
 

  1. Preheat oven to 400°F (200°C). Drizzle squash with 1 tbsp olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes.
  2. In a skillet, heat 1 tbsp olive oil. Sauté mushrooms until browned. Add shallots and garlic, cook until fragrant.
  3. Lower heat, add spinach and wilt. Stir in feta, ricotta, oregano, and thyme.
  4. Flip roasted squash boats cut-side up. Scoop out a small amount of flesh if needed. Divide filling between halves.
  5. Top with mozzarella and Parmesan. Bake for 10-15 minutes until cheese is bubbly.
  6. Garnish with fresh thyme and black pepper.