Roasted Butternut Squash Stuffed with Corn, Zucchini, Parmesan, and Cream Cheese
A cozy and flavorful dish perfect for chilly evenings, featuring roasted butternut squash stuffed with a creamy mixture of corn, zucchini, Parmesan, and cream cheese.
Ingredients
Main Ingredients
- 1 large Butternut squash
- 1 cup Corn (fresh or frozen)
- 1 medium Zucchini, diced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Cream cheese, softened Allow cream cheese to reach room temperature for easier mixing.
- 2 tablespoons Olive oil
- to taste Salt and pepper
- Fresh herbs for garnish (optional) Suggestions include rosemary or thyme.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Brush the insides with olive oil and season with salt and pepper.
Roasting the Squash
- Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes.
Preparing the Filling
- In a skillet, heat a couple of tablespoons of olive oil over medium heat.
- Sauté the diced zucchini until softened (about 5-7 minutes).
- In a bowl, mix the sautéed zucchini with corn, Parmesan cheese, and cream cheese, stirring until combined.
Filling and Final Baking
- Once the squash is roasted, flip it over so the cut side is facing up.
- Fill each half generously with the vegetable and cheese mixture.
- Return the stuffed squash to the oven and bake for an additional 15 minutes.
Serving
- Garnish with fresh herbs before serving warm.
Notes
This dish pairs well with a crisp green salad or warm crusty bread. Storing leftovers in an airtight container in the fridge is simple, lasting up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gSodium: 300mgFiber: 5gSugar: 5g
Tried this recipe?Let us know how it was!