Roasted Acorn Squash with Spinach and Gruyere
Elevate your fall dining experience with this irresistible Roasted Acorn Squash with Spinach and Gruyere recipe. Perfectly roasted acorn squash halves become tender, caramelized vessels for a luxurious spinach and Gruyere filling, enhanced with notes of garlic, nutmeg, and creamy heavy cream. Topped with a crisp, golden layer of panko breadcrumbs, Parmesan, and additional Gruyere, each bite delivers a delightful combination of hearty, cheesy indulgence and autumnal flavor. This stunning dish is as comforting as it is elegant, ideal for holiday gatherings, a vegetarian main course, or a show-stopping side dish. With simple prep and rich, satisfying results, this recipe will quickly become a seasonal favorite.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 medium, finely minced shallot
- 2 cloves, minced garlic
- 6 cups baby spinach
- 1 cup, shredded Gruyere cheese
- 2 tablespoons heavy cream
- 0.25 teaspoon nutmeg
- 0.25 cup panko breadcrumbs
- 2 tablespoons, grated parmesan cheese
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice each acorn squash in half lengthwise and scoop out the seeds.
Brush the inside of each squash half with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on the prepared baking sheet and roast for 30–35 minutes, or until fork-tender.
While the squash roasts, heat a skillet over medium heat and melt the butter.
Add the minced shallot and garlic to the skillet and sauté for 1–2 minutes until fragrant.
Add the baby spinach to the skillet in batches, stirring until wilted. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Stir in the heavy cream, nutmeg, and 3/4 cup of the Gruyere cheese. Mix until the cheese is melted and the mixture is creamy.
Remove the skillet from heat and set the spinach mixture aside.
In a small mixing bowl, combine the panko breadcrumbs, grated Parmesan, and the remaining 1/4 cup of Gruyere cheese.
Once the squash halves are done roasting, flip them cut side up and fill each cavity evenly with the spinach and Gruyere mixture.
Top each filled squash half with the panko and cheese mixture.
Return the squash halves to the oven and bake for an additional 10–12 minutes, or until the topping is golden brown and crispy.
Remove from the oven and allow to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 3140 mg | 137% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 82.2 g | 294% | |
| Total Sugars | 4.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2304 mg | 177% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 7675 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
