Creamy, Cheesy Twice-Baked Butternut Squash Delight

Looking for a vegetarian dish that’s both decadent and nutrient-packed? This Cheesy Twice-Baked Butternut Squash delivers on all fronts. It's warm, creamy, and layered with sweet and savory flavors that make it just as perfect for a cozy weeknight as it is for a festive holiday table.

At the heart of this dish is velvety roasted butternut squash, which gets mashed and blended with garlicky creamed spinach before being spooned back into its shell and topped with melty Gruyère cheese. Toasted hazelnuts add crunch, while a drizzle of balsamic glaze brings a tangy finish that ties it all together beautifully.

And it’s not just about the flavor this recipe comes with a solid side of nutrition, too.

Why It’s So Good for You

Butternut squash is a cold-weather staple for good reason. It's loaded with vitamins A and C, both of which support immunity and skin health, along with potassium for blood pressure balance and fiber to keep digestion moving.

Add in baby spinach rich in folate, iron, and vision-protective antioxidants like lutein and zeaxanthin and you've got a dish that does way more than just taste good. Gruyère cheese adds calcium and a dose of vitamin B12, essential for nerve function and red blood cell formation. And don't overlook the hazelnuts: they’re packed with healthy fats, fiber, and antioxidants that support heart health and satiety.

How to Make It

Ingredients:

• 1 (2-pound) butternut squash, halved and seeded

• 3 tsp extra-virgin olive oil, divided

• 2 tsp minced garlic

• 1 tsp chopped fresh thyme, plus more for garnish

• 1 tsp chopped fresh sage, plus small leaves for garnish

• 3 cups baby spinach

• 2 oz reduced-fat cream cheese, softened

• ½ tsp ground black pepper

• ¼ tsp salt

• ½ cup shredded Gruyère cheese

• ¼ cup toasted, chopped hazelnuts

• 1 tbsp balsamic glaze

Directions:

1. Preheat your oven to 400°F and line a baking sheet with foil.

2. Brush squash halves with 1 tsp oil and roast cut-side down for 30 to 35 minutes, or until fork-tender. Let cool slightly.

3. While the squash roasts, heat 2 tsp oil in a skillet over medium heat. Add garlic, thyme, and sage. Cook 1 minute. Add spinach and cook until wilted, about another minute. Stir in cream cheese, salt, and pepper, cooking until the mixture is creamy and well combined.

4. Scoop the squash flesh into a bowl, leaving a ¼-inch border inside the skins. Mash the squash, then fold in the spinach mixture.

5. Spoon the filling back into the squash halves. Top each half with shredded Gruyère.

6. Broil for 2 to 3 minutes, or until the cheese is bubbly and golden brown.

7. Top with chopped hazelnuts and a drizzle of balsamic glaze. Garnish with fresh thyme or sage leaves if desired.

Test Kitchen Tips:

• Swap Gruyère for Parmesan or aged white Cheddar for a different flavor profile.

• Use spinach-artichoke dip for a shortcut on the creamed spinach.

• Frozen mashed butternut squash works in a pinch just bake the mixture in ramekins instead of the squash shell.

• Pecans work well if hazelnuts aren’t available, or skip the nuts entirely if preferred.

A Smart Holiday Swap (or Satisfying Weeknight Meal)

Whether you’re avoiding meat or just want something hearty and wholesome, this cheesy squash checks all the boxes: it’s flavorful, filling, and packed with ingredients that do your body good. It's also easily adapted to your preferences or pantry staples make it your own with different cheeses, nuts, or greens.

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