Creamed Spinach Stuffed Squash – A Daniel Boulud-Inspired Delight

Winter squash season brings endless opportunities to create comforting dishes that combine rustic ingredients with gourmet finesse. Inspired by the legendary Chef Daniel Boulud, this recipe for Creamed Spinach Stuffed Squash is a luxurious take on a classic side dish. Combining tender, roasted squash with rich, velvety creamed spinach, it’s a perfect centerpiece for any holiday table or a standout dish for a cozy dinner party.

In this blog, we’ll guide you through the recipe step by step while also sharing tips for maximizing flavor, nutritional insights, and wine pairings to elevate your dining experience. To see the original recipe, Click here!

Why This Recipe Stands Out

Chef Daniel Boulud’s culinary philosophy revolves around elevating simple, seasonal ingredients. This dish celebrates the natural sweetness of winter squash and enhances it with the decadence of creamed spinach, spiced with subtle aromatics. Here’s why this recipe will earn a permanent spot in your rotation:

• Seasonal Simplicity: Winter squash and spinach are readily available and affordable during the colder months.
• Rich in Flavor: Creamy, cheesy spinach meets the caramelized sweetness of roasted squash, creating a balanced profile.
• Stunning Presentation: The squash serves as its own bowl, making this dish both visually impressive and practical.

Ingredients

For the Squash:

• 2 medium acorn or kabocha squashes, halved and seeds removed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg (optional)

For the Creamed Spinach:

• 1 pound fresh spinach (or 10 ounces frozen, thawed, and drained)
• 2 tablespoons unsalted butter
• 1 shallot, finely minced
• 2 garlic cloves, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 ounces cream cheese, softened
• ½ teaspoon freshly grated nutmeg
• Salt and pepper to taste

For Assembly:

• ¼ cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan (for topping)

Step-by-Step Instructions

1. Prepare and Roast the Squash

1. Preheat your oven to 400°F (200°C).
2. Brush the cut sides of the squash with olive oil and sprinkle with salt, pepper, and optional nutmeg.
3. Place the squash halves cut side down on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

2. Make the Creamed Spinach

1. While the squash is roasting, prepare the spinach. If using fresh spinach, blanch it in boiling water for 1 minute, then drain and squeeze out excess moisture. If using frozen spinach, ensure it’s thoroughly thawed and drained.
2. In a large skillet, melt the butter over medium heat. Add the minced shallot and garlic, sautéing until fragrant (about 2 minutes).
3. Stir in the spinach, breaking it up and mixing it with the aromatics.
4. Pour in the heavy cream, stirring until the spinach is coated.
5. Add the Parmesan, cream cheese, and nutmeg, stirring until the mixture is smooth and creamy. Season with salt and pepper to taste.

3. Stuff and Bake

1. Turn the roasted squash halves cut side up and fill each cavity generously with the creamed spinach.
2. Mix the panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle over the spinach filling.
3. Return the squash to the oven and bake for an additional 10-15 minutes, or until the topping is golden and crisp.

4. Serve and Enjoy

• Allow the squash to cool for 5 minutes before serving. Garnish with fresh herbs like parsley or thyme for a pop of color.

Tips for Success

• Choose the Right Squash: Acorn and kabocha squash both have naturally sweet flavors that pair well with creamy fillings. Butternut squash can also work for a larger portion size.
• Control the Creaminess: For a lighter version, substitute half-and-half for heavy cream or use Greek yogurt instead of cream cheese.
• Make Ahead: Both the squash and creamed spinach can be prepared a day ahead and assembled just before baking.

Wine Pairing Suggestions

The richness of this dish pairs beautifully with white wines that have a hint of acidity and minerality. Consider:

• Chardonnay: Look for a lightly oaked Chardonnay to complement the creamy spinach without overpowering it.
• Sauvignon Blanc: Its bright acidity cuts through the richness of the dish.
• Pinot Gris: A fruit-forward Pinot Gris enhances the natural sweetness of the squash.

For red wine lovers, a light-bodied Pinot Noir with earthy undertones also works well.

Nutritional Insights

This dish is not just a feast for the senses but also provides essential nutrients:

• Squash: Rich in vitamins A and C, potassium, and fiber.
• Spinach: A powerhouse of iron, calcium, and antioxidants.
• Dairy: Adds protein and calcium, though the heavy cream can be adjusted for dietary preferences.

Creamed Spinach Stuffed Squash

Winter squash season brings endless opportunities to create comforting dishes that combine rustic ingredients with gourmet finesse. Inspired by the legendary Chef Daniel Boulud, this recipe for Creamed Spinach Stuffed Squash is a luxurious take on a classic side dish. Combining tender, roasted squash with rich, velvety creamed spinach, it’s a perfect centerpiece for any holiday table or a standout dish for a cozy dinner party.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer, Dinner, Side Dish

Cuisine American

Servings 4 people

Ingredients

  

• 2 medium acorn or kabocha squashes halved and seeds removed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg optional
• 1 pound fresh spinach or 10 ounces frozen, thawed, and drained
• 2 tablespoons unsalted butter
• 1 shallot finely minced
• 2 garlic cloves minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 ounces cream cheese softened
• ½ teaspoon freshly grated nutmeg
• Salt and pepper to taste
• ¼ cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan for topping

Instructions

 

• Preheat your oven to 400°F (200°C).
• Brush the cut sides of the squash with olive oil and sprinkle with salt, pepper, and optional nutmeg.
• Place the squash halves cut side down on a baking sheet lined with parchment paper.
• Roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
• While the squash is roasting, prepare the spinach. If using fresh spinach, blanch it in boiling water for 1 minute, then drain and squeeze out excess moisture. If using frozen spinach, ensure it’s thoroughly thawed and drained.
• In a large skillet, melt the butter over medium heat. Add the minced shallot and garlic, sautéing until fragrant (about 2 minutes).
• Stir in the spinach, breaking it up and mixing it with the aromatics.
• Pour in the heavy cream, stirring until the spinach is coated.
• Add the Parmesan, cream cheese, and nutmeg, stirring until the mixture is smooth and creamy. Season with salt and pepper to taste.
• Turn the roasted squash halves cut side up and fill each cavity generously with the creamed spinach.
• Mix the panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle over the spinach filling.
• Return the squash to the oven and bake for an additional 10-15 minutes, or until the topping is golden and crisp.
• Allow the squash to cool for 5 minutes before serving. Garnish with fresh herbs like parsley or thyme for a pop of color.

Keyword fall dish

Final Thoughts

Daniel Boulud’s influence in the culinary world is unmatched, and this Creamed Spinach Stuffed Squash recipe captures his spirit of turning humble ingredients into extraordinary dishes. Whether you’re hosting a holiday feast or treating yourself to a gourmet-inspired dinner, this dish is guaranteed to impress.

Give it a try and let us know how it turns out! Share your creations on social media and tag us with #StuffedSquashGourmet.