Spinach and goat cheese stuffed butternut squash
Squash season is in full swing, so is spinach season so here is a simple recipe to make the most of these delicious veggies. It can be eaten as a main or a side dish.
I used butternut squash for this recipe because of its sweet taste but you could really use the squash you have on hands. If you like it spicy, add some cayenne to the cream mixture.
And there is goat cheese because everything is better with cheese. And sour cream. You could obviously use some blue cheese or what you like but I like that with fresh goat cheese, it thickens the cream and gives it kinda like a béchamel texture, so rich and so good.
Spinach and goat cheese stuffed butternut squash (serves 2) :
- 1 butternut squash (approx. 1kg)
- 100g fresh goat cheese
- 3 tbsp sour cream
- 2 handfuls fresh spinach
- Dried thyme
- Olive oil
- Salt and pepper
Preheat your oven at 180°C (356°F).
Cut the butternut lengthwise. Take the seeds out. Carve with a spoon to make the hole bigger (keep the squash meat for a soup for example).
Cut the flat surface of the squash crosswise with a knife. Add olive oil on the two halves.
Put in on a baking sheet skin side down and bake for 40 minutes.
Mix together in a bowl the cheese, thyme, cream, salt and pepper. Coarsely chop your spinach and cook them until wilted in a little bit of olive oil.
In each half, add half the spinach and cheese on top.
Bake for an additional 30 minutes or until the squash is cooked through.