The Herd Archives

Monday, February 25, 2019

Tasty Delights-- Cheesy Spinach Butternut Squash


A cold rainy winter night meant...cooking! I decided to try something new.

I'd gotten diced butternut squash on sale for 99cents and a new cheese to try (cotija) for only 25cents so went searching and found a Cheesy Spinach Butternut Squash dish.

I had to make a few changes to the recipe but that's the beauty of cooking. It turned out great, too!

The original recipe called for a four cheese shredded mix. Buuuut I didn't have that. So I made do and instead mixed shredded mozzarella, cream cheese, cottage cheese and cotija (Mexican Parmesan)

and I forgot the spinach for the picture
*facepalm*


This was a super easy recipe. Basically just...mix it all together.


Combine with butternut squash and add a little mozzarella and seasoning on top.

The original recipe just stuffed halved butternut squash right in the shell but I had pre-diced so just made a casserole instead.


Bake for 40-50 minutes and serve


This turned out fantastic! I had it as a main dish tonight but it would be great as a side dish, too. Or topped with chicken/veggie chicken, I think. It was really nice for a rainy winter night.

Ingredients
1 butternut squash
1/2 cup vegetable broth
1 cup heavy cream
5 garlic cloves, minced
1 cup Italian 4 cheese mix
1 cup freshly chopped spinach
Fresh thyme, to taste
Kosher salt and fresh cracked pepper
Red chili pepper flakes (optional)

***Original recipe from HERE
**I substituted: cashew milk for heavy cream, Instead of the cheese mix I did 1 cup mozzarella, 4oz cream cheese, 2/3rd cup cottage cheese, 1/3 cup parmesan. Basically just using up what I had left of different cheeses
  • Preheat the oven to 400°F(200°C). Either dice your butternut squash or simply cut the squash in half and scoop out the seeds then sprinkle with salt and pepper.
  • In a large bowl mix garlic, milk, broth, cheese and spinach. Then fill your butternut squash halves or just combine with the diced squash
  • Top with extra cheese and seasonings
  •  Bake 40 to 50 minutes until the butternut squash is very tender when poked with a fork.
  • Remove from oven and serve immediately.
  • Serve as a side dish, a standalone or top with extra proteins.



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