Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), halved lengthwise and seeds removed
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter (15g)
  • 1 small onion, finely chopped (about ½ cup / 75g)
  • 2 cloves garlic, minced
  • 5 ounces (140g) fresh spinach, roughly chopped
  • ½ cup heavy cream (120ml)
  • ¼ teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • ½ cup grated Gruyere cheese (about 50g)
  • ¼ cup grated Parmesan cheese (about 25g)
  • ¼ cup crumbled Gorgonzola cheese (about 25g)
  • ¼ cup shredded Mozzarella cheese (about 25g)
  • Fresh parsley, chopped (optional garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Drizzle squash halves with olive oil, season with salt and pepper, and place cut-side up on a baking sheet.
  2. Roast for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
  3. While the squash is roasting, melt butter in a skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook until fragrant.
  4. Add spinach to the skillet and cook until wilted. Season with nutmeg, salt, and pepper.
  5. Pour in the heavy cream and bring to a simmer. Reduce heat and stir in Gruyere, Parmesan, Gorgonzola, and Mozzarella until melted and smooth.
  6. Once the squash is cooked, remove from oven. Spoon the cheese and spinach mixture into the cavity of each squash half.
  7. If desired, broil the stuffed squash for 1-2 minutes, or until the cheese is bubbly and lightly browned. Watch it carefully so it doesn't burn!
  8. Garnish with fresh parsley and serve immediately.