Spinach and Cheese Stuffed Butternut Squash narrow display Spinach and Cheese Stuffed Butternut Squash wide display

Spinach and Cheese Stuffed Butternut Squash

by Chef George Duran


Serving Size 8
Active Time:
~10 min
Total Time:
~1 hr 17 min


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.


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.



  • 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.