Ingredients:

  • 2 medium (3 lbs) butternut squash, halved lengthwise and seeded
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 10 oz fresh baby spinach
  • 4 oz cream cheese, softened
  • 4 oz crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 tsp nutmeg

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Carefully slice the butternut squash in half and scoop out the seeds.
  3. Brush the cut side of the squash with 2 tbsp of olive oil and season with 1/2 tsp sea salt and 1/4 tsp cracked black pepper.
  4. Place squash cut-side down on a large rimmed baking sheet and roast for 30-40 minutes until the flesh feels tender when pierced with a fork.
  5. Heat 2 tbsp of olive oil in a pan over medium heat; sauté 3 minced garlic cloves until fragrant (about 1 minute).
  6. Add 10 oz fresh baby spinach to the pan and cook until wilted.
  7. Transfer the cooked spinach to a colander or clean kitchen towel and squeeze out as much liquid as possible.
  8. In a mixing bowl, combine the squeezed spinach, 4 oz softened cream cheese, 4 oz crumbled feta, 1/4 cup grated Parmesan, and 1/4 tsp nutmeg; stir until velvety.
  9. Flip the roasted squash halves over and use a spoon to scoop out a small amount of the flesh to create a larger boat for the filling.
  10. Spoon the spinach and cheese mixture generously into each squash half.
  11. Return the stuffed squash to the oven and bake for 15-20 minutes.
  12. Switch to the broiler for the final 2 minutes until the cheese is bubbling and dark golden.