Roasted Butternut Squash stuffed with Corn, Zucchini, and Cheese

Roasted Butternut Squash (2 halves) stuffed with Corn, Zucchini, and Cheese - on a white platter.

Roasted Butternut Squash stuffed with Corn, Zucchini, and Cheese

Roasted Butternut Squash stuffed with Corn, Zucchini, and Cheese (seasoned with smoked paprika and chili powder) is a meatless main or side dish for the Fall and Winter seasons. This flavorful, family-friendly dinner is vegetarian and gluten-free. Simple enough to make on a busy weeknight and perfect to serve as a side dish or main course for the holidays (Thanksgiving or Christmas)!

Course Main Course, Side Dish

Cuisine American, Mediterranean

Keyword stuffed butternut squash

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 331kcal

Author Julia

Ingredients

Butternut squash

2 medium butternut squash
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper freshly ground

Veggies

2 tablespoons olive oil
2 medium zucchini sliced
salt and pepper to taste
2 cups corn kernels cooked (4 corn ears - corn on the cob)
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon salt or to taste

Cheese mixture

8 oz cream cheese
1 cup Parmesan cheese shredded

Garnish

fresh thyme
fresh rosemary

US Customary - Metric

Instructions

How to roast butternut squash

Preheat oven to 400 F.
Prepare the butternut squash. Slice each one in half lengthwise. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of butternut squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper.
Turn the squash over, and place it cut sides down on a baking sheet. Tip: line the baking sheet with parchment paper for easy clean-up.
Roast in the preheated oven at 400 F for 40 minutes.
Proceed with the rest of the recipe while the squash is in the oven.

Prepare the veggie mixture

Heat an empty, large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper. Cook for about 3 minutes on medium heat. Flip the veggies once.
Add cooked corn kernels. Season with smoked paprika, chili powder, and salt. Mix everything well and cook together for 3 minutes. Remove from heat.

Make a cheese mixture

Add cream cheese to a microwave-safe large-sized bowl. Soften cream cheese briefly in the microwave oven. Make sure the cheese does not melt, just softens.
Add shredded Parmesan and half of the cooked zucchini and corn mixture to the same bowl with cheese. Mix everything well.
Tip: Reserve the remaining half of the veggie mixture to arrange on top of the stuffed butternut squash.

How to stuff butternut squash

By this time, you have baked the butternut squash for 30 or 40 minutes. Remove it from the oven and turn cooked squash halves cut sides up.
Let it cool slightly.
Scoop out the flesh using a spoon, leaving about a 1-inch border along the sides. (For reference, I provide the step-by-step photos, including for this step, below this recipe card).
Add back the scooped-out squash into the larger cavities of the butternut squash.
Divide the cheese mixture (with zucchini and corn mixed in) among the 4 halves and stuff the squash until the mixture is leveled.
Top each stuffed butternut squash half with the remaining cooked zucchini and corn. Sprinkle with more smoked paprika and chili powder.
Return stuffed butternut squash to the preheated oven and roast at 400 F for 10 or 15 more minutes until the cheese mixture melts.
Remove the baked butternut squash from the oven.
Sprinkle just a pinch of chili powder and/or smoked paprika on top. Add fresh herbs (rosemary and thyme). Serve.

Notes

How to serve it?

Slice each stuffed butternut squash half into 2, 4, or more slices and serve it on a large serving platter. Using a sharp knife to slice the squash will help keep the filling intact. Your family (or guests) can then use a serving spoon to transfer a smaller slice of stuffed squash onto their plate.
This recipe makes 8 servings as a side dish. 4 stuffed butternut squash halves, each sliced in 2.

Nutrition