Go Back
Print

Roasted Butternut Squash stuffed with Corn, Zucchini, and Cheese

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 350
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 olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper (freshly ground)
  • 2 medium zucchini (sliced)
  • 2 cups corn kernels (cooked) (from 4 ears of corn)
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon salt or to taste
  • 8 oz cream cheese
  • 1 cup Parmesan cheese (shredded)

Fresh herbs

  • to taste fresh thyme
  • to taste fresh rosemary

Instructions 

  • Cut the butternut squash in half and roast at 400°F (200°C) for 45 minutes until tender.
  • Scoop out the roasted squash flesh and mix with cooked corn, zucchini, cream cheese, Parmesan, and spices.
  • Stuff the mixture back into the squash shells and top with herbs.
  • Return to the oven and bake for an additional 15 minutes until heated through.

Notes

For extra flavor, sprinkle with additional herbs before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: butternut squash