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.
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.