Stuffed Acorn Squash with Creamed Spinach | Stunning Autumn Dish
A cozy and impressive dish combining the nutty sweetness of acorn squash with rich, garlicky creamed spinach filling. Perfect for a family gathering or weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium acorn squashes, halved and seeds removed
- 2 tablespoons olive oil, for brushing
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound fresh spinach, washed and roughly chopped
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Halve acorn squashes, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Brush with olive oil, season with salt and pepper, and roast 35–40 minutes until tender.
2. Meanwhile, melt butter in a large skillet over medium heat. Add diced onion and cook 5 minutes until softened. Stir in garlic for 1 minute.
3. Add spinach in batches, stirring until wilted. Pour in heavy cream, Parmesan, and nutmeg. Simmer 5–7 minutes until thickened. Season with salt and pepper to taste.
4. Flip roasted squash halves cut-side up. Fill each with creamed spinach mixture, mounding generously. Sprinkle extra Parmesan on top if desired.
5. Return to oven for 5–10 minutes until warmed through and cheese is melted.
6. Serve warm, adjusting seasoning if needed before serving.
Notes
Save squash seeds for roasting as a crunchy snack.
Use half-and-half instead of heavy cream for a lighter filling.
Add a pinch of red pepper flakes for heat.
This dish pairs well with roasted meats or stands alone as a vegetarian main.