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Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Active Time:15 minsTotal Time:1 hr 25 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 25 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Spinach & Artichoke–Stuffed Butternut Squashtakes a classic party dip and turns it into a hearty vegetarian main dish! Antioxidant-rich butternut squash is roasted to creamy perfection and then stuffed with earthy artichokes, tender spinach and the dreamiest mix of creamy cheeses. The healthy fat from the extra-virgin olive oil and the mix of anti-inflammatory vegetables make a heart-healthy combo. Keep reading for our expert tips on how to use the entire butternut squash plus ingredient-prep reminders.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
1mediumbutternut squash(3pounds), halved lengthwise and seeded
2tablespoonsextra-virgin olive oil, divided
1(12-ounce) packagefrozen artichoke hearts, thawed and chopped (about1½cups)
¾cupParmigiano-Reggiano cheese, divided
½cupshredded low-moisture part-skim mozzarella cheese, divided
4ouncescream cheese, cubed and softened (about½cup)
½teaspoonground pepper
¼teaspoonsalt
Crushed red pepper, small fresh basil leavesand/orbalsamic glaze for garnish (optional)
Directions
Preheat oven to 400°F with a rack 7 inches from heat source. Drizzle cut sides of squash halves with 1 tablespoon oil; place cut-side down on a large rimmed baking sheet. Roast until tender, 50 minutes to 1 hour. Let stand on the baking sheet until cool enough to handle, about 20 minutes.
Increase oven temperature to broil. Scoop out the squash flesh with a spoon, leaving about a ½-inch border. Place the squash flesh in the bowl with the spinach. Add the chopped artichoke hearts, ½ cup Parmigiano-Reggiano, 6 tablespoons mozzarella, the cubed cream cheese, ½ teaspoon pepper and ¼ teaspoon salt; stir to combine. Arrange the squash shells on a baking sheet. Divide the filling between the squash shells; top with the remaining ¼ cup Parmigiano-Reggiano and 2 tablespoons mozzarella.
Broil until the cheese has melted and started to turn golden brown, about 3 minutes. Cut each stuffed squash half into two pieces to serve. If desired, sprinkle with crushed red pepper and basil and/or drizzle with balsamic glaze.
Frequently Asked QuestionsAbsolutely. Each type of squash will provide a slightly different flavor. We recommend trying honeynut or acorn squash, but you can also experiment with buttercup, delicata, kabocha, carnival, sweet dumpling, spaghetti, Hubbard, red kuri or turban squash. Remember that if you choose a smaller squash than a butternut, you must use more of that squash.You can eat the skin, which has nutritional value, but it can be tough to chew when raw. We recommend eating the skin only if it’s unwaxed, and then we’d cook it in some way. For example, you can peel and roast the skin to make crispy vegetable chips, puree them and use them in soup or just discard the peels or compost them.Transfer the squash to an airtight container and refrigerate for up to 5 days. You can reheat it in a 350°F oven for about 25 minutes or in the microwave until steaming hot.
Frequently Asked Questions
Absolutely. Each type of squash will provide a slightly different flavor. We recommend trying honeynut or acorn squash, but you can also experiment with buttercup, delicata, kabocha, carnival, sweet dumpling, spaghetti, Hubbard, red kuri or turban squash. Remember that if you choose a smaller squash than a butternut, you must use more of that squash.
You can eat the skin, which has nutritional value, but it can be tough to chew when raw. We recommend eating the skin only if it’s unwaxed, and then we’d cook it in some way. For example, you can peel and roast the skin to make crispy vegetable chips, puree them and use them in soup or just discard the peels or compost them.
Transfer the squash to an airtight container and refrigerate for up to 5 days. You can reheat it in a 350°F oven for about 25 minutes or in the microwave until steaming hot.
EatingWell.com, January 2025
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Nutrition Facts(per serving)473Calories25gFat55gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
