You all know I love my garden fresh recipes made with ingredients straight from my garden! This recipe is a super easy-to-make creamy cheese spinach butternut squash. Learn how to make this delicious dish using just seven ingredients!

Garden Fresh Ingredients

Out of the 7 ingredients needed for this butternut squash recipe, I am able to harvest 4 of the main ingredients directly from the garden outside of my kitchen!

Depending on when you plant it, butternut squash is typically ready to be harvested in the fall. This is why this is one of my favorite fall recipes! It’s hearty and flavorful and the whole family absolutely raves about it, even the girls! I usually start with the stem when checking my butternut squash in the garden to see if they are ripe. If the stem is dry and brown, that means the squash is no longer taking nutrients from the vine and is ready to be picked! For this specific recipe, you want to make sure that the butternut squash is big enough to fill with a good amount of filling. You can also check the firmness of the squash, as you want to make sure your butternut squash boats will hold when cooked!

When it comes to the spinach, it’s pretty much ready to be picked all year long and we just pick as much as we need for each meal. This way, it keeps growing back and we always have a fresh supply!

Benefits of Butternut Squash

The truth is that butternut squash is so much more than just pretty and yummy, its also packed with nutrients! There are way more benefits to butternut squash than you think. First of all, it is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease. Butternut squash has also been known to help support healthy blood sugar levels!

Butternut squash is full of antioxidants that help your body fight off a wide variety of diseases. Isn’t it crazy that you can protect your body from illness just by eating this delicious meal?! In addition to aiding with digestion and boosting immunity, it’s high in fiber which supports healthy weight management—so many benefits to butternut squash.

The most surprising benefit of all will absolutely shock you. Did you know that scientists have found a link between butternut squash and asthma relief? Meaning that, if you ate butternut squash on a regular basis, you could possibly lower your risk of asthma. If all of that doesn’t sell you on this delicious butternut squash recipe, I don’t know what will.

How to Make Creamy Cheese Spinach Butternut Squash

Ingredients

• 1 butternut squash

• 1/2 cup (125ml) vegetable broth

• 1 cup (250ml) heavy cream

• 5 garlic cloves (or to taste), minced

• 1 cup Italian 4 cheese mix

• 1 cup freshly chopped spinach

• Fresh thyme, to taste

Directions:

1. Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper.

2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.

3. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.

Creamy Cheese Spinach Butternut Squash Recipe

This recipe is a super easy to make creamy cheese spinach butternut squash. Learn how to make this delicious dish using just seven ingredients!

Print

Ingredients

• 1 butternut squash
• 1/2 cup (125ml) vegetable broth
• 1 cup (250ml) heavy cream
• 5 garlic cloves (or to taste), minced
• 1 cup Italian 4 cheese mix
• 1 cup freshly chopped spinach
• Fresh thyme, to taste

Instructions

1. Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper.

2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.

3. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.

This super easy recipe will be a hit for dinner time. Even your kiddos will like it!

Our butternut squash is looking really good this year! I love being able to pick my own fresh produce for meals. There is something so satisfying about growing your own fruits and vegetables. Do you have a garden? What is your favorite vegetable to grow? Let us know in the comments, friends!

Hugs,

Christina & Trevor

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