Butternut Squash

This is our go-to stuffed squash recipe – an excellent light entrée, or fabulous side dish. We vary the stuffing based on whatever we have on hand and always add lots of garlic – but the stuffing has included swiss chard, sundried tomatoes, olives, toasted pinenuts or cashews, sausage, even little pieces of diced left-over chicken. We sometimes scoop out extra squash to create a larger stuffing cavity, sometimes cubing the scooped bits and adding to the stuffing. The concept works well for oversized summer squashes as well. Cashew “cheese” easily transforms this into a vegan dish, too.


  • 1 (2 ½ lb) butternut squash
  • 1 egg
  • 6 T coarsely grated Parmesan Reggiano, divided
  • ½ c whole milk ricotta cheese (or substitute cottage cheese)
  • ½ t coarse salt
  • 1/8 t ground black pepper
  • Pinch of nutmeg
  • 1 package frozen spinach (or about a lb of fresh spinach, chopped coarsely)
  • 1 T olive or canola oil


  1. Preheat oven to 400 F.
  2. Cut squash lengthwise in half. Rub both cut sides with olive oil. Place squash, cut sides down, on a baking sheet and roast 30-40 minutes, until tender (a knife tip pierces the flesh easily).
  3. While the squash roasts, combine egg, 2 T Parmesan, ricotta or cottage cheese, spices, and spinach in mixing bowl, and mix. You may choose to saute the spinach if using fresh spinach, wring out frozen spinach well before combining.
  4. Remove the squash, stuff with your cheese and spinach mixture and return to the oven for an additional 20 minutes or so, until a knife tip comes out cleanly. Pull out and let cool for a few minutes, top with remaining parmesan, and serve.