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Roasted Butternut Squash stuffed with Corn, Zucchini, and Cheese

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 450
A delicious and hearty dish featuring roasted butternut squash filled with sweet corn, zucchini, and melted cheese, perfect for a cozy meal.

Ingredients

Main ingredients

  • 2 medium butternut squash
  • 2 tablespoons tablespoons olive oil
  • ¼ teaspoon teaspoon salt
  • 1/4 teaspoon teaspoon black pepper (freshly ground)
  • 2 medium pieces zucchini (sliced)
  • 2 cups cups corn kernels (cooked) (from 4 ears of corn)
  • ½ teaspoon teaspoon smoked paprika
  • ½ teaspoon teaspoon chili powder
  • 8 oz ounces cream cheese
  • 1 cup cup Parmesan cheese (shredded)

Fresh herbs

  • to taste fresh thyme
  • to taste fresh rosemary

Instructions 

  • Preheat oven to 400°F (200°C). Cut butternut squash in half and scoop out seeds. Brush with olive oil, season with salt and pepper, and roast for 45 minutes until tender.
  • While squash cools, sauté zucchini and corn with smoked paprika, chili powder, salt, and pepper until tender.
  • Mix cooked vegetables with cream cheese, Parmesan, and chopped herbs.
  • Scoop out roasted squash flesh and combine with the vegetable mixture. Stuff the mixture back into the squash shells.
  • Return stuffed squash to the oven and bake for an additional 15 minutes until heated through and cheese is melted.

Notes

For extra flavor, sprinkle with fresh herbs before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: butternut squash