Description
Succulent herb-cheese stuffed acorn squash brings Italian countryside warmth to autumn dining. Creamy goat cheese and fragrant herbs nestle inside roasted squash, creating a rustic centerpiece that invites friends to savor seasonal comfort.
Ingredients
Scale
Primary Ingredients:
- 2 medium acorn squash
- 4 ounces (113 grams) cream cheese
- 1 cup shredded Parmesan cheese
- 3 ounces (85 grams) fresh spinach
Herbs and Seasonings:
- 3 tablespoons fresh thyme
- ¼ teaspoon salt
- Freshly ground black pepper
Cooking Oils:
- 3 tablespoons olive oil
Instructions
- Prepare the cooking space by heating the oven to 400°F (204°C), ensuring a rack is positioned in the middle.
- Carefully slice the acorn squash lengthwise using a sharp chef’s knife, creating two symmetrical halves.
- Remove the inner seeds and stringy pulp using a sturdy spoon, creating a clean cavity in each squash half.
- Arrange the squash halves on a rimmed baking sheet with the cut sides facing upward.
- Drizzle extra virgin olive oil generously over the squash interior, then sprinkle kosher salt and freshly ground black pepper to enhance flavor.
- Flip the squash halves so the cut sides are facing downward, allowing even roasting and caramelization.
- Roast the squash in the preheated oven for approximately 30 minutes until the flesh becomes tender and slightly golden.
- While the squash roasts, heat one tablespoon of olive oil in a medium skillet over medium heat.
- Add fresh spinach leaves to the skillet, stirring gently until completely wilted and vibrant green.
- Drain any excess liquid from the cooked spinach using a fine-mesh strainer, pressing gently to remove moisture.
- Microwave cream cheese for 15-20 seconds to soften, creating a smooth texture for mixing.
- In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, and wilted spinach, stirring until well incorporated.
- Remove the roasted squash from the oven and carefully turn the halves cut-side up.
- Generously fill each squash half with the spinach and cheese mixture, distributing evenly.
- Sprinkle freshly chopped thyme leaves over the stuffed squash halves.
- Return the stuffed squash to the oven and continue roasting at 400°F (204°C) for an additional 20 minutes.
- Activate the broiler and place the squash underneath for 3-5 minutes, watching carefully to achieve a golden, slightly crispy top without burning.
- Remove from the oven and let rest for 2-3 minutes before serving to allow the cheese to set and flavors to meld.
Notes
- Roasting the acorn squash cut-side down creates a caramelized surface and helps the squash cook evenly and develop rich, sweet flavors.
- Draining excess liquid from spinach prevents the stuffing from becoming watery and ensures a creamy, concentrated cheese mixture.
- Softening cream cheese in the microwave helps it blend smoothly with other ingredients, creating a more uniform and luxurious filling.
- Using fresh thyme adds an aromatic, earthy touch that complements the sweetness of the squash and richness of the cheese.
- Broiling at the end gives the stuffed squash a beautiful golden-brown crust, adding textural contrast and enhancing visual appeal.
- This recipe works perfectly as a vegetarian main dish or an impressive side that transforms humble ingredients into a gourmet-style meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 55 mg