Spinach and Cheese Stuffed Butternut Squash

Spinach and Cheese Stuffed Butternut Squash

by Chef George Duran

Brava

Serving Size 8

Active Time:

~10 min

Total Time:

~1 hr 17 min


Ingredients

  • 1 medium butternut squash, halved and seeded
  • 1 (10 oz) package chopped frozen spinach, thawed and water squeezed out
  • 1 cup shredded Monterrey Jack or your favorite cheese (Gruyère or Swiss are also great)
  • ½ cup cream cheese
  • ¼ cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ¼ teaspoon crushed red pepper flakes (optional)

From Your Pantry

kosher salt and black pepper

Equipment

Brava metal tray

mixing bowls

Nutrition Information

Allergens: Milk

Tags

  • Lunch
  • Dinner
  • Vegetarian
  • Fall
  • Gluten Free
  • Keto
  • Metal Tray
  • Recipes
  • Serves 4
  • Sides
  • Vegetables

  1. 1

    Stuff squash

    • Using a spoon, scoop out some flesh from neck of squash halves. You should have a trough about ¾-inch deep in center of each squash neck.
    • In medium bowl combine spinach, cheese, cream cheese, heavy cream, garlic powder and thyme and a pinch of kosher salt and black pepper. Mix well.
    • Using a spoon, evenly fill squash halves with cheese mixture.
    • Sprinkle tops with red pepper flakes.

  2. 2

    Roast squash

    • Place squash halves, cut side up, on Zones 1, 2 and 3 of Brava metal tray.
    • Press green button to begin preheating.
    • When Brava is preheated, slide metal tray into bottom shelf. Press green button again to begin baking.

  3. 3

    Serve

    • Check squash after 1 hour. It should be tender. If not, continue baking at 400°F for 15 minutes more.
    • When your food is done, carefully remove tray and cool squash for 5 minutes.
    • Transfer squash to serving platter and serve warm.