Prep time: 15 minutes
Cook time: 55-60 minutes
Serves: 4

A vibrant vegetarian main that’s as beautiful as it is delicious. Roasted butternut squash halves are filled with a savoury mixture of wilted spinach, aromatic pesto, and creamy cheese—perfect for a cosy dinner.

Ingredients

For the squash:

• 2 medium butternut squash
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the filling:

• 120g fresh spinach
• 120ml basil pesto (shop-bought or homemade)
• 250g cream cheese, softened
• 2-3 tablespoons milk
• 50g grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon chilli flakes (optional)

For topping:

• Mozzarella cheese
• Micro herbs (such as micro basil or mixed micro greens)
• Chilli flakes (optional)

Instructions

Prepare the squash

1. Preheat your oven to 200°C (180°C fan/gas mark 6).
2. Cut each butternut squash in half lengthways and scoop out the seeds.
3. Drizzle the cut sides with olive oil and season generously with salt and pepper.
4. Place cut-side up on a baking tray lined with baking parchment or foil.
5. Cover the tray tightly with foil and roast for 35-40 minutes until tender when pierced with a fork.

Make the filling

1. In a mixing bowl, combine the softened cream cheese with 2-3 tablespoons of milk, stirring until smooth and spreadable.
2. Whilst the squash roasts, heat a drizzle of olive oil in a large pan over medium heat.
3. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add spinach and cook until completely wilted, about 3-4 minutes. Remove excess moisture by pressing with a spatula.
5. Add the wilted spinach to the cream cheese mixture along with the pesto, Parmesan, and chilli flakes if using. Mix well and season with salt and pepper to taste.

Stuff and bake

1. Remove the foil from the squash halves.
2. Divide the spinach-pesto filling evenly amongst the squash halves.
3. Top each with grated mozzarella.
4. Return to the oven (uncovered) and bake for an additional 15-20 minutes until the cheese is melted and golden.

Serve

Garnish with scattered micro herbs and a pinch of chilli flakes if desired. Serve immediately whilst hot.

Notes

• Make ahead: You can roast the squash and prepare the filling up to a day in advance. Store separately in the fridge and assemble before the final bake.