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    Home » All Recipes

    Author: Donna | Published: Aug 30, 2021 | Modified: Aug 30, 2021

    Vegetarian Four Cheese Roasted and Stuffed Butternut Squash

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    Stuffed Butternut Squash

    Simple, yet show-stopping, this four-cheese stuffed butternut squash is just waiting to take center stage at your next meal. Perfect for serving vegetarian family members and friends something special as a main, or as a gorgeous side dish for the whole family. Why not spruce up your Holiday table with some cheesy goodness? Easily prepared ahead of time for seamless hosting.

    Frontal shot of four cheese stuffed butternut squash on a wooden chopping board
    Four kinds of cheese combined with the sweetness of roasted butternut squash is a match made in heaven.

    What Ingredients Are Needed For Stuffed Butternut Squash

    The combination of four different kinds of cheese, roasted squash, and baby spinach make this dish just burst with flavor without the need for any fancy ingredients.

    You are going to need:

    • 1 butternut squash (butternut pumpkin for us Aussies). You can use one large butternut squash or 4 smaller ones, depending on whether you are serving this as a side dish, or as an individual meal;
    • garlic;
    • fresh spinach;
    • softened cream cheese;
    • shredded parmesan cheese: grate the cheese yourself as pre-grated cheese can take on a grainy texture when melted which is not very appealing;
    • shredded mozzarella cheese: same here, be sure to grate the cheese yourself to avoid the graininess of pre-grated cheese;
    • gorgonzola cheese: if gorgonzola is too strong for you, or not available in your area, you can always sub in another blue cheese of choice;
    • olive oil;
    • salt and freshly ground black pepper.

    As always, feel free to change the ingredients to suit what you have on hand.

    I.e. if you do not like blue cheese, or it is not something readily available in your area, you can always sub in another easily meltable cheese of your choosing.

    However, I find that the blue cheese works so well in contrast to the sweetness of the squash, so keep that in mind when making any substitutions.

    Please do not use pre-grated cheese if you can help it. pre-grated cheese can take on a grainy texture when melted, which can be quite unappealing.

    Overhead shot of ingredients for stuffed butternut squash
    Ensure all of your ingredients are ready to go to make for a seamless cooking experience.

    How To Make Four Cheese Stuffed Squash

    Although it looks absolutely gorgeous, this four cheese-stuffed butternut squash is actually a breeze to make.

    Simply roast the squash until the flesh is tender, scoop it out and mix it with the prepared cheese mixture and place back in the oven until the cheese becomes melted and bubbly.

    collage of process of roasting the butternut squash and making the four cheese stuffing mixture
    Roast the butternut squash until fork tender and then stuff with the four cheese mixture.

    We are simply going to:

    • chop the butternut squash in half lenghtwise;
    • roast it in the oven until the flesh is tender enough to be scooped out with a spoon;
    • while the pumpkin is roasting we will sauté the garlic and baby spinach, and mix the cooled mixture with the four different kinds of cheese until well combined;
    • once the squash is tender, we are going to scoop it out and mix the scooped out flesh with the prepared cheese mixture until well combined;
    • sppon the mixture back into the hollowed out squash, pop it back into the oven, and bake until the cheese is melted and the mixture is heated through.

    I like to ever-so-slightly overcook the mixture so that little brown bubbles appear on the melted cheese mixture.

    It adds a great little extra pop of smokiness and flavor which works so well compared with the sweetness of the roasted squash.

    Roasted and stuffed butternut squash on a baking tray to be baked until the cheese has melted
    Add the stuffed squash to the oven and bake until cheese has melted.

    Tips For Making Stuffed Squash Ahead Of Time: Meal Planning

    Serving up at a dinner party, or even just a family meal, can sometimes feel like a huge task.

    This stuffed butternut squash is the perfect side dish to prepare ahead of time, and simply pop into the oven shortly before you need to serve.

    Simply:

    • roast the butternut squash until the flesh inside is tender enough to be scooped out;
    • prepare the four cheese stuffing;
    • arrange the whole butternut squash stuffed with the cheese mixture and store in the fridge until your guests are arriving, or meal time comes along;
    • when it comes time to serve simply pop the stuffed squash into a pre-heated oven for 10 minutes, and serve when the cheese is all melty.

    This is the perfect option if you have a lot of dishes on the go at the same time, or if you happen to be serving up multiple smaller butternut squash to guests as a main.

    Frontal shot of four cheese stuffed butternut squash on a wooden chopping board
    Serve on a large platter and allow guests to cut as much as they like.

    How To Serve Up Baked Four Cheese Squash

    To serve a large stuffed butternut squash place the two sides of the squash on a large platter with a sprinkle of freshly chopped parsley and some ground pepper.

    For smaller stuffed squash, being served as individual meals, serve on individual plates with a side salad.

    Stuffed squash can be enjoyed as a filling vegetarian main meal or as a side dish with a simple protein such as one of the following so as not to overbear the flavors:

    • Crusted Sage and Macadamia Nut Chicken Breasts
    • How To Make A Rotisserie Chicken in the Oven
    • Sous Vide Steak from Steam and Bake
    Homemade Rotisserie Style Chicken in the Oven
    Why not try serving your four cheese stuffed butternut squash with a homemade rotisserie-style chicken?

    Storing and Freezing Tips

    Tips for preparing stuffed butternut squash ahead of time can be found in the above paragraph.

    Leftovers can be stored in an airtight container in the fridge for about 3 days.

    To reheat, simply place in the microwave, oven, or air fryer and heat until the cheese is melted.

    Cooked butternut squash does not freeze well, as the cheese mixture can take on a grainy texture, and the spinach may become soggy.

    It is better eaten within about 3 days of being made and should be kept in an airtight container in the fridge.

    Frontal shot of vegetarian stuffed squash served on a wooden board

    Need More Show Stopping Sides?

    To me, the sides at a dinner party, especially during the holidays, are hands-down the best part of the meal!

    Check out these other amazing sides for your table if you want to make an impression:

    • Smashed Oregano Lemon Garlic Potatoes with Feta
    • Easy Smashed Potatoes With Garlic Butter and Rosemary
    • Whipped Feta Dip
    • Creamy Whipped Feta and Cauliflower Mash Recipe
    • Warm Winter Vegetable Salad

    Happy Eating.

    xx

    Front up close shot of melted four cheese mixture coming out of a roast stuffed butternut squash on a wooden board

    Vegetarian Four Cheese Stuffed Butternut Squash

    Simple, yet show-stopping, this four-cheese stuffed butternut squash is just waiting to take center stage at your next meal. Perfect for serving some vegetarian family and friends something special as a main, or as a gorgeous side dish for the whole family. Why not spruce up your Holiday table with some cheesy goodness? Easily prepared ahead of time for seamless hosting.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Course Main Course, Side Dish
    Cuisine Anytime
    Servings 4 serves
    Calories 406 kcal

    Ingredients
      

    • 1 butternut squash (choose 1 med-large squash or 4 small squash)
    • 1 tablespoon olive oil
    • 3 garlic cloves
    • 4 cups packed fresh baby spinach
    • ½ cup softened cream cheese
    • ½ cup shredded parmesan cheese (grate your own cheese - see notes)
    • 1 cup shredded mozzarella cheese (grate your own cheese - see notes)
    • ½ cup softened gorgonzola cheese
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    Prevent your screen from going dark

    Instructions
     

    • Pre-heat the oven to 400F (200C).
    • Chop the squash (pumpkin) length-wise in two.
    • Season the inside with salt and pepper and place them with the inside down onto a baking tray lined with parchment paper.
    • Bake in the preheated oven for 30 minutes and then turn them around (flesh side up) to bake for another 10 minutes, or until squash is fork-tender. The amount of time will depend on the size of the squash and you may have to add another couple of minutes if not tender.
    • While the squash is roasting, prepare the filling.
    • Heat the olive oil in a skillet. Once hot, sauté the chopped garlic until fragrant. Add the baby spinach and sauté for one minute or until the spinach is tender and just wilted. Remove from the heat.
    • Add the softened cream cheese, shredded mozzarella, shredded parmesan, and gorgonzola cheese. Stir to combine.
    • Once the butternut squash is fork-tender (see notes), remove from it the oven. Use a spoon to scoop out some of the squash pulp in order to make a hole big enough for the cheese mixture.
    • Mix the squash pulp with the cheese filling and fill the hole you have created in the squash with the mixture. Bake in the oven for 10 minutes or until cheese is evenly melted and heated through.
    • Serve warm.

    Video

    Notes

    Butternut squash/pumpkin: To serve 4 people you will want one medium to large butternut squash, or 4 smaller squash. The amount of time needed to cook the squash will deffer depending on the size of the squash.
    Grated Cheese: pre-grated cheese available from the supermarket has additional preservatives and additives which can make it become grainy when melted. To avoid this, grate your own cheese.
    Fork tender: this is when a fork is easily inserted into the orange flesh of the cooked squash. There should be little, to no resistance, and you should be able to scoop it out without exerting too much pressure.
    Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. This can be reheated in the microwave, oven, or air fryer until the cheese and squash mixture is heated through. This mixture does not freeze well.
    Meal Prepping/Making Ahead: This dish can be prepped ahead of time. Roast the pumpkin and stuff it with the cheese mixture as per the instructions. Instead of putting it back into the oven to melt the cheese, store it in an airtight container in the fridge (or wrapped with saran wrap/cling wrap) until required. Simply pop into the oven to heat through/melt the cheese when needed.

    Nutrition

    Calories: 406kcalCarbohydrates: 26gProtein: 18gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 72mgSodium: 986mgPotassium: 946mgFiber: 4gSugar: 6gVitamin A: 23521IUVitamin C: 49mgCalcium: 516mgIron: 3mg
    Keyword stuffed butternut squash, vegetarian stuffed squash
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

    1. Ann says

      September 14, 2021 at 8:27 am

      A terrific and timely recipe for squash lovers!

      Reply
    2. Robin Donovan says

      September 14, 2021 at 8:25 am

      Yum! This squash is so cheesy and good!

      Reply

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

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