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Photo:Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Active Time:30 minsTotal Time:1 hrServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
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Nutrition Notes
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Ingredients
1 (2-pound)butternut squash, halved lengthwise and seeded
3teaspoonsextra-virgin olive oil, divided
2teaspoonsminced garlic
1teaspoonchoppedfresh thyme, plus additional leaves for garnish
1teaspoonchoppedfresh sage, plus small leaves for garnish
2ouncesreduced-fat cream cheese, softened
½teaspoonground pepper
¼teaspoonsalt
½cupshredded Gruyère cheese
¼cupfinelychopped toasted hazelnuts
1tablespoonbalsamic glaze
DirectionsPreheat oven to 400°F with a rack 6 inches from broiler. Line a large rimmed baking sheet with foil.Brush cut sides of squash halves with 1 teaspoon oil; place cut-sides down on the prepared baking sheet. Roast until fork-tender, 30 to 35 minutes. Let cool slightly on the baking sheet. Turn on the broiler.Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe HausserMeanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add 2 teaspoons garlic and 1 teaspoon each thyme and sage; cook, stirring constantly, until fragrant, about 1 minute. Add 3 cups spinach; cook, tossing or stirring constantly, until wilted, about 1 minute. Stir in 2 ounces cream cheese, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring constantly, until the cream cheese is melted and coats the spinach, about 1 minute. Remove from heat.Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe HausserScoop out the squash flesh, leaving a ¼-inch border, and place in a large bowl; mash with a fork or spoon until smooth. Fold the spinach mixture into the mashed squash until fully combined. Spoon into the squash shells (about 1 cup per half). Sprinkle with ½ cup Gruyère.Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe HausserReturn the stuffed squash halves to the foil-lined baking sheet; broil until the cheese is melted and browned, 2 to 3 minutes. Top with ¼ cup hazelnuts and drizzle with 1 tablespoon balsamic glaze. Cut the squash halves in half to serve. Garnish with thyme and sage leaves, if desired.Frequently Asked QuestionsThis recipe can be made ahead in stages, which makes it perfect for holiday dinners when you’re cooking a lot at once. The squash halves can be roasted and then refrigerated for up to 1 day or the recipe can be completed through Step 5 and then refrigerated for up to 1 day until you’re ready to broil and serve.Leftovers can be wrapped in foil or placed in an airtight container and refrigerated for up to 5 days. You can reheat them in the microwave until warmed through or put them in a 350°F oven for about 20 to 30 minutes.Depending on whether you’re serving the squash as a main course or side dish, it would go well with a simplearugula salador withpork chops, roasted chicken thighs orturkey breastand your favorite green vegetable.EatingWell.com, September 2024
Directions
Preheat oven to 400°F with a rack 6 inches from broiler. Line a large rimmed baking sheet with foil.Brush cut sides of squash halves with 1 teaspoon oil; place cut-sides down on the prepared baking sheet. Roast until fork-tender, 30 to 35 minutes. Let cool slightly on the baking sheet. Turn on the broiler.Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe HausserMeanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add 2 teaspoons garlic and 1 teaspoon each thyme and sage; cook, stirring constantly, until fragrant, about 1 minute. Add 3 cups spinach; cook, tossing or stirring constantly, until wilted, about 1 minute. Stir in 2 ounces cream cheese, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring constantly, until the cream cheese is melted and coats the spinach, about 1 minute. Remove from heat.Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe HausserScoop out the squash flesh, leaving a ¼-inch border, and place in a large bowl; mash with a fork or spoon until smooth. Fold the spinach mixture into the mashed squash until fully combined. Spoon into the squash shells (about 1 cup per half). Sprinkle with ½ cup Gruyère.Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe HausserReturn the stuffed squash halves to the foil-lined baking sheet; broil until the cheese is melted and browned, 2 to 3 minutes. Top with ¼ cup hazelnuts and drizzle with 1 tablespoon balsamic glaze. Cut the squash halves in half to serve. Garnish with thyme and sage leaves, if desired.Frequently Asked QuestionsThis recipe can be made ahead in stages, which makes it perfect for holiday dinners when you’re cooking a lot at once. The squash halves can be roasted and then refrigerated for up to 1 day or the recipe can be completed through Step 5 and then refrigerated for up to 1 day until you’re ready to broil and serve.Leftovers can be wrapped in foil or placed in an airtight container and refrigerated for up to 5 days. You can reheat them in the microwave until warmed through or put them in a 350°F oven for about 20 to 30 minutes.Depending on whether you’re serving the squash as a main course or side dish, it would go well with a simplearugula salador withpork chops, roasted chicken thighs orturkey breastand your favorite green vegetable.
Preheat oven to 400°F with a rack 6 inches from broiler. Line a large rimmed baking sheet with foil.
Brush cut sides of squash halves with 1 teaspoon oil; place cut-sides down on the prepared baking sheet. Roast until fork-tender, 30 to 35 minutes. Let cool slightly on the baking sheet. Turn on the broiler.
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add 2 teaspoons garlic and 1 teaspoon each thyme and sage; cook, stirring constantly, until fragrant, about 1 minute. Add 3 cups spinach; cook, tossing or stirring constantly, until wilted, about 1 minute. Stir in 2 ounces cream cheese, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring constantly, until the cream cheese is melted and coats the spinach, about 1 minute. Remove from heat.
Scoop out the squash flesh, leaving a ¼-inch border, and place in a large bowl; mash with a fork or spoon until smooth. Fold the spinach mixture into the mashed squash until fully combined. Spoon into the squash shells (about 1 cup per half). Sprinkle with ½ cup Gruyère.
Return the stuffed squash halves to the foil-lined baking sheet; broil until the cheese is melted and browned, 2 to 3 minutes. Top with ¼ cup hazelnuts and drizzle with 1 tablespoon balsamic glaze. Cut the squash halves in half to serve. Garnish with thyme and sage leaves, if desired.
Frequently Asked QuestionsThis recipe can be made ahead in stages, which makes it perfect for holiday dinners when you’re cooking a lot at once. The squash halves can be roasted and then refrigerated for up to 1 day or the recipe can be completed through Step 5 and then refrigerated for up to 1 day until you’re ready to broil and serve.Leftovers can be wrapped in foil or placed in an airtight container and refrigerated for up to 5 days. You can reheat them in the microwave until warmed through or put them in a 350°F oven for about 20 to 30 minutes.Depending on whether you’re serving the squash as a main course or side dish, it would go well with a simplearugula salador withpork chops, roasted chicken thighs orturkey breastand your favorite green vegetable.
Frequently Asked Questions
This recipe can be made ahead in stages, which makes it perfect for holiday dinners when you’re cooking a lot at once. The squash halves can be roasted and then refrigerated for up to 1 day or the recipe can be completed through Step 5 and then refrigerated for up to 1 day until you’re ready to broil and serve.
Leftovers can be wrapped in foil or placed in an airtight container and refrigerated for up to 5 days. You can reheat them in the microwave until warmed through or put them in a 350°F oven for about 20 to 30 minutes.
Depending on whether you’re serving the squash as a main course or side dish, it would go well with a simplearugula salador withpork chops, roasted chicken thighs orturkey breastand your favorite green vegetable.
EatingWell.com, September 2024
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Nutrition Facts(per serving)291Calories16gFat32gCarbs10gProtein
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.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
