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Roasted Butternut Squash filled with Corn, Zucchini, Parmesan, and Cream Cheese (seasoned with smoked paprika and chili powder) is a fast and simple principal or aspect dish to make throughout the Fall and Winter seasons. This flavorful, family-friendly dinner is meatless, vegetarian, and gluten-free. Easy sufficient to make on a weeknight and excellent to function a aspect dish or principal course for the vacations (Thanksgiving or Christmas)!
Stuffed butternut squash – meatless principal or aspect dish
This Fall-inspired dinner is a well-balanced meatless meal that includes numerous veggies (butternut squash, zucchini, and corn) and protein (cream cheese and Parmesan). It makes a shocking presentation – an ideal aspect dish to share with household and buddies for Thanksgiving and Christmas! How do you serve it? Slice every stuffed butternut squash half into 4 slices and serve it on a platter as a vacation aspect dish. Additionally it is a wonderful possibility for a easy weeknight dinner as a result of it options accessible elements and is simple to make.
Why you may like it
- Stunning presentation. Stuffed butternut squash makes an easy, fancy presentation. Impress your loved ones and buddies with this restaurant-quality meal made at house.
- Nice recipe for Fall/Winter. The very best time to make this dish is when the butternut squash is in season. Reap the benefits of the seasonal produce and make it within the Fall and Winter. It is also an awesome dish to serve on the vacation menu (Thanksgiving and Christmas).
Most important elements
- Butternut squash is wealthy in dietary fiber and is a superb addition to your menu. This winter squash is a good supply of nutritional vitamins A, B6, C, and E and a number of other minerals, together with magnesium, manganese, and potassium.
- Zucchini. I used 2 medium sliced zucchini, quartered. I seared it in a skillet on the stovetop earlier than including it to the roasted butternut squash halves.
- Corn. I boiled 4 ears of corn (corn on the cob) in a pot of boiling water for about 5 or 10 minutes. Then, when the corn was cooled, I sliced the corn kernels off the cob with a knife. You can too grill your corn or use canned corn. I used a complete of two cups of cooked corn kernels.
- Cream cheese provides creaminess and nice texture to the filling. Soften up the cream cheese by gently heating it within the microwave oven.
- Parmesan cheese – use shredded or grated parmesan. It is at all times greatest to shred or grate the cheese your self!
- Seasonings. I used smoked paprika, chili powder, salt, and pepper.
- Contemporary herbs. I garnished stuffed butternut squash with contemporary rosemary and contemporary thyme.
Substitutions and variations
- Winter squash. You need to use spaghetti squash, butternut squash, or acorn squash. When utilizing acorn squash, bear in mind they’re smaller and bake sooner within the oven (about half-hour within the preheated oven at 400 F).
- Add prosciutto or cooked bacon. You possibly can briefly crispy up the prosciutto within the preheated oven at 350 F for about 10 minutes.
- Cheese. Different cheeses I like to recommend (in addition to cream cheese and Parmesan) are shredded Mozzarella, Pecorino Romano, Gruyere, or Asiago cheese.
- Contemporary herbs. You need to use contemporary basil, thyme, marjoram, or oregano.
Suggestions for Success
- Butternut squash may be notoriously exhausting to chop, and right here is a straightforward resolution you won’t have considered! Ask the Deli Division of your native grocery retailer to chop your butternut squash in half for you. They’ve sharp massive knives and can fortunately do it for you.
- Use cooking time effectively by making ready the corn and zucchini cheese filling when you roast the butternut squash within the oven.
Tips on how to serve it
- Serve corn and zucchini stuffed butternut squash in a deep, high-sided pasta bowl or on a big plate. Use a spoon to scoop out the cooked squash and the cheese combination. Don’t eat the exhausting outer shell.
- You can too slice every stuffed butternut squash half into 2, 4, or extra slices and serve it on a big serving platter. Utilizing a pointy knife to slice the squash will assist hold the filling intact. Your loved ones (or friends) can then use a serving spoon to switch a smaller slice of stuffed squash onto their plate.
- Serve it unstuffed. Scoop the cooked butternut squash flesh out of the shells and blend with the corn, zucchini, and cheese filling. Serve it in a big serving bowl. You possibly can serve it over a small portion of pasta should you like.
Storage and Reheating Suggestions
- Fridge. Refrigerate the leftover stuffed butternut squash in an hermetic container for as much as 5 days.
- Reheat within the oven. Reheat it within the preheated oven at 350 F for about 30 or 50 minutes or till heated by means of.
- Reheat within the microwave oven. You can too microwave the leftovers. For the perfect and quickest outcomes, you’ll be able to take the corn and zucchini cheese combination out of the squash and reheat the cheese and veggie combination and the squash individually. Then, stuff the cheese combination again into the butternut squash.
Different stuffed butternut squash recipes you would possibly like
Roasted Butternut Squash filled with Corn, Zucchini, and Cheese
Roasted Butternut Squash filled with Corn, Zucchini, and Cheese (seasoned with smoked paprika and chili powder) is a meatless principal or aspect dish for the Fall and Winter seasons. This flavorful, family-friendly dinner is vegetarian and gluten-free. Easy sufficient to make on a busy weeknight and excellent to function a aspect dish or principal course for the vacations (Thanksgiving or Christmas)!
Directions
Tips on how to roast butternut squash
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Preheat oven to 400 F.
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Put together the butternut squash. Slice each in half lengthwise. Hold fingers away from the knife to keep away from harm. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
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Place butternut squash lower sides up on a baking sheet. Drizzle the lower sides of butternut squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper.
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Flip the squash over, and place it lower sides down on a baking sheet. Tip: line the baking sheet with parchment paper for straightforward clean-up.
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Roast within the preheated oven at 400 F for 40 minutes.
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Proceed with the remainder of the recipe whereas the squash is within the oven.
Put together the veggie combination
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Warmth an empty, massive, high-sided cast-iron skillet over medium warmth for 1 minute. Add olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper. Prepare dinner for about 3 minutes on medium warmth. Flip the veggies as soon as.
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Add cooked corn kernels. Season with smoked paprika, chili powder, and salt. Combine all the things nicely and cook dinner collectively for 3 minutes. Take away from warmth.
Make a cheese combination
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Add cream cheese to a microwave-safe large-sized bowl. Soften cream cheese briefly within the microwave oven. Make certain the cheese doesn’t soften, simply softens.
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Add shredded Parmesan and half of the cooked zucchini and corn combination to the identical bowl with cheese. Combine all the things nicely.
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Tip: Reserve the remaining half of the veggie combination to rearrange on prime of the stuffed butternut squash.
Tips on how to stuff butternut squash
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By this time, you’ve baked the butternut squash for 30 or 40 minutes. Take away it from the oven and switch cooked squash halves lower sides up.
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Let it cool barely.
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Scoop out the flesh utilizing a spoon, leaving a few 1-inch border alongside the edges. (For reference, I present the step-by-step photographs, together with for this step, beneath this recipe card).
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Add again the scooped-out squash into the bigger cavities of the butternut squash.
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Divide the cheese combination (with zucchini and corn blended in) among the many 4 halves and stuff the squash till the combination is leveled.
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Prime every stuffed butternut squash half with the remaining cooked zucchini and corn. Sprinkle with extra smoked paprika and chili powder.
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Return stuffed butternut squash to the preheated oven and roast at 400 F for 10 or 15 extra minutes till the cheese combination melts.
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Take away the baked butternut squash from the oven.
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Sprinkle only a pinch of chili powder and/or smoked paprika on prime. Add contemporary herbs (rosemary and thyme). Serve.
Notes
- Slice every stuffed butternut squash half into 2, 4, or extra slices and serve it on a big serving platter. Utilizing a pointy knife to slice the squash will assist hold the filling intact. Your loved ones (or friends) can then use a serving spoon to switch a smaller slice of stuffed squash onto their plate.
- This recipe makes 8 servings as a aspect dish. 4 stuffed butternut squash halves, every sliced in 2.
Diet
Diet Data
Roasted Butternut Squash filled with Corn, Zucchini, and Cheese
Quantity per Serving
% Day by day Worth*
* % Day by day Values are primarily based on a 2000 calorie food plan.
Diet Disclaimer:
The dietary data on this web site is barely an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this web site isn’t assured. It shouldn’t be used as an alternative choice to knowledgeable nutritionist’s recommendation.
Tips on how to roast butternut squash (step-by-step photographs)
This can be a fast overview with step-by-step photographs. For a whole and detailed recipe, use the recipe card above.
1) Slice every butternut squash in half lengthwise. Hold fingers away from the knife to keep away from harm. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
2) Drizzle the lower sides of butternut squashes with olive oil and season with salt and pepper.
3) Roast the squash for 40 minutes within the preheated oven at 400 F. Flip the squash over, and place it lower sides down on a baking sheet. Tip: line the baking sheet with parchment paper for straightforward clean-up.
Tips on how to stuff roasted butternut squash (step-by-step photographs)
When the butternut squash is completed roasting, lower out small indentations within the cooked squash to organize it for stuffing. Scoop out the flesh utilizing a spoon, leaving a few 1-inch border alongside the edges. See photographs for extra readability:
Add the scooped-out squash to the bigger cavities of the roasted butternut squash. Stuff corn, zucchini, and cheese combination into the squash. Reheat within the oven at 400 F for quarter-hour, if wanted.
