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Creamed Spinach Stuffed Butternut Squash • Tamarind & Thyme

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Creamed Spinach Stuffed Butternut Squash, sounds yummy doesn’t it. Not if you’re 12-years-old because you will turn your nose up. But that’s for dinner tonight, nose up or not it will get eaten.

Creamed Spinach Stuffed Butternut Squash

Creamed Spinach stuffed butternut on a baking tray

I actually bought the spinach and butternut with the intention of making my hubby some Creamed Spinach and Mushy Butternut. Yes the kind you get here in almost every restaurant. Only I didn’t get around to making it.

So here I have all these veggies in my refrigerator that I need to use up. This Creamed Spinach Stuffed Butternut Squash recipe has been on my list for a while now. I’m glad I made it again today.

It is meat-free Monday so I am serving it with some potato wedges and salad. You can also serve it with some protein if you wish.

How to make Creamed Spinach Stuffed Butternut Squash

Firstly you want to cook your butternut. The last thing you want is hard chunks of butternut when you’re serving it. Trust me I have had disasters before.

For me steaming the butternut in the oven or stove top works. Although I cover the butternut with foil and cook it in the oven. I can’t really say this is roasting the butternut.

It’s more like steaming the butternut so the insides are cooked well. In the last few minutes you can remove the foil and allow it to roast.

After stuffing it I pop it into the oven again and then’s when it’s get a chance to roast a little more. This is the bit where you can that melty, gooey cheese with the crunchiness of the panko crumbs.

Some recipes look dauting but they really aren’t and this is one of those. If you are not up to making your own creamed spinach feel free to use a store bought one. 

Either way this Creamed Spinach Stuffed Butternut Squash will taste delicious. We absolutely love it.  Trust me you won’t even miss the meat.

From my past experience the butternut takes far too long to cook if not covered with foil and the water definitely helps it soften. I sometimes cut the butternut in half and pop it into a pot and cook it on the stove.

It depends on how much in a hurry I am. I guess there are lots of different ways to stuff a butternut. Personally I love cheese and I love spinach so this worked out well for me. 

Isn’t it wonderful how cheese just makes everything taste so much better. I wish I could eat cheese with everything. I could honestly just live on cheese.

Cooking the Creamed Spinach

Creamed Spinach is really such a simple dish to cook. Somedays I am really lazy so I do stock up on some of Woolies Creamed Spinach. Just for those emergencies…Lol!

But really is takes about 10 minutes or less to cook. There is not much effort involved too. Anything homemade is always so worth it.

For me it’s about knowing what goes into my homecooked food that makes it a real labour of love. I know I am always using quality ingredients with no funny ingredients in it.

When making Creamed Spinach you have to wilt the spinach first, in a pot of boiling water. You then immediately drain it and place it in cold water. This stops the cooking process.

The cold water also helps maintain the beautiful green colour. You then make the sauce and pop the spinach in. Season and it’s done.

 

I added loads of cheese and some Panko breadcrumbs because I love the crunchiness. You can totally leave this out if you don’t have any. 

If you wish you can also use a few different kinds of cheese. Depends on how cheesy you prefer your Creamed Spinach Stuffed Butternut Squash.

If you’re looking for a slightly healthier version of stuffed butternut why not try this recipe from the Minimalist Baker.

More Vegetarian Recipes to try:

Delicious Roasted Veggie Phyllo Parcels

Crispy Broccoli Fritters

Roasted Brocolli Pasta Bake

Creamed Spinach Stuffed Butternut Squash

This is simply the best stuffed butternut you will eat. Cheesy goodness

Keyword creamed spinach stuffed butternut, easy butternut recipe, stuffed butternut, vegetarian recipe
Cook Time 1 hour 30 minutes
  • 2 medium butternut
  • 1&1/2 cups water
  • 1 tsp chilli flakes
  • 1 tsp fresh thyme leaves
  • 1/2 cup panko breadcrumbs
  • 1&1/2 cup mozarella cheese

Creamed Spinach

  • 200 gram baby spinach
  • 1 tbsp butter
  • 1 tsp olive oil
  • 1 large garlic clove minced
  • 1 tbsp cake wheat or all purpose flour
  • 1/2 cup fresh cream
  • 1/2 cup milk
  • 2 tbsp grated parmesan
  • 1/8 tsp nutmeg
  • salt
  • pepper
  • Preheat oven to 180 degrees Celsius

  • Scrub the butternut well and cut it in halves down the middle, lengthwise. It makes it easy if you have a good knife. I usually start from the centre and then work my down either sides. A rocking motion does help get it cut without destroying the butternut

  • Remove the seeds from the butternut. Place the halves in the roasting dish. Pour in the water

  • Cover the butternut with some foil and cook for about 1 hour or until the butternut is soft and tender. In the last 15 minutes you can remove the foil and allow it to roast

  • Remove the cooked butternut from the oven. Scoop out some of the flesh of the butternut, to make a hollow to stuff it. You can mash it up and place it back in if you don’t have any other use for it

  • Season the butternut with salt and pepper

  • Fill each butternut halve with the creamed spinach. Sprinkle the chilli flakes and thyme over. Mix the mozarella with the panko breadcrumbs and top each butternut halve with it

  • Place back in a baking tray and bake in the oven for 15-20 minutes until the cheese has melted and you have little golden browned bits

Creamed Spinach

  • Chop the spinach leaves and rinse well. Place in a bot of boiling water and allow it to wilt. Just a few seconds

  • Drain in a colander and immediately pour some cold water over it. Drain any excess water and set aside

  • Heat 1 tablespoon butter and the teaspoon of oil in a saucepan. Add the finely chopped onion and cook until translucent.

  • Add the minced garlic and cook for a minute. Add the flour and cook for a further minute

  • Mix in the cream and milk and whisk until it’s smooth

  • Simmer until it starts to thicken, whisking at regular intervals. Add the spinach and parmesan to the sauce. Allow it to heat through. Season with salt and pepper and add the nutmeg

  1. The butternuts I used weighed about 1.4kg altogether. Two medium butternuts should work for this recipe
  2. You can omit the cream and use milk only for the creamed spinach. Full fat or low fat milk will work, depending on how rich you prefer the sauce.
  3. You can also mix cream cheese into the spinach and leave out the mozarella
  4. Panko breadcrumbs does add a nice crunch to the dish but it is not absolutely necessary
  5. If you don’t like chilli leave out the chilli flakes or add more if you want a little kick

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