We love giving non-traditional Greek food ingredients a Mediterranean flare. Case-in-point is our recipe for Spanakopita Stuffed Butternut Squash! A great dish for holiday get-togethers or a cozy weeknight family dinner. It makes a great vegetarian main course or serve as a side, either way, it’s delicious!
A great way to eat healthier is by eating local produce that is in season. This dish does just that, by using the butternut squash that we purchased at a local pumpkin patch, Burt’s Farm (which is a short drive north of Atlanta). On one of our first weekends living in Atlanta, we traveled up to Burt’s Farm which was a journey filled with beautiful sceneries and peaceful winding roads through the lush tree-filled landscapes of Dawsonville Georgia.
Butternut squash is a very versatile vegetable that can be prepared in many different ways. There’s just something about roasting the halves and the creamy texture which is super delicious! The squash also has a little sweetness which pairs nicely with salty cheese.
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How to MAke Spanakopita Stuffed Butternut Squash
Here’s what you need
- 2 butternut squash
- 1 tbsp olive oil
- 1 packet frozen spinach
- ½ cup green onion
- 1 cup ricotta cheese
- 1 cup feta cheese
- ½ cup Kalamata olives
- 2 cloves garlic minced
- ¼ cup fresh dill
- Salt & pepper
Preparing the Butternut Squash
Start by washing the whole butternut squash. Then carefully cut the squash in half lengthwise and scoop out all of the seeds. Place the squash halves cut side up on a parchment-lined baking sheet and drizzle with olive oil and season with salt and pepper. Place in a preheated 400 degree oven.
After the squash has cooked for about 25-30 minutes and is fork-tender, remove from the oven. The exact cooking time will vary based on the size of your butternut squash. Use a large spoon to scoop out the flesh from the middle of the squash leaving about 1/2 inch border on the sides and bottom. Tip: use an ice cream scoop! Add the flesh to a bowl and set it aside. Return the squash to the oven to continue to bake for another 10 minutes.
Let’s talk stuffing!
One of our favorite Greek dishes is Spanakopita, it’s a blend of spinach, cheeses, and spices wrapped in phyllo dough, which was the inspiration for this dish! We always use frozen spinach, its so easy to set it out ahead of time to thaw. When you are ready to make the stuffing squeeze out the excess liquid from the thawed spinach and add it to a bowl. Next add in chopped green onion, ricotta cheese , feta cheese, chopped Kalamata olives, minced garlic and dill. We find that when using dried dill we use a little less than we would if using fresh dill. Mix until all of the ingredients are incorporated. Now you are ready to stuff! Divid the spinach mixture evenly amongst your cooked butternut squash halves.
Return the stuffed squash to the oven and bake for another 10 minutes. Then add more feta cheese to the top and finish baking for about another 5 minutes and then it’s ready to serve!
More Spanakopita Inspired Dishes
- SPANAKOPITA PULL APART BREAD we make this for family gatherings and parties
- SPANAKOPITA STUFFED CHICKEN a great dinner option!
- SPANAKOPITA EGG CUPS we love these for a quick grab-and-go filling breakfast
- SPANAKOPITA STUFFED ZUCCHINI ROLL-UPS this dish is similar to an Italian involtini dish
- SPANAKOPITA STUFFED PEPPERS a great side dish or appetizer!
Have you made this recipe? Leave us a comment below and let us know what you think, we’d love to hear from you! If you’re social and post photos be sure to tag #hearthealthygreek on Instagram and Facebook. And never miss a recipe by subscribing to our mailing list!
Spanakopita Stuffed Butternut Squash
Ingredients
- 2 butternut squash
- 1 tbsp olive oil
- 1 packet frozen spinach (thawed)
- ½ cup green onion
- 1 cup ricotta cheese
- 1 cup feta cheese
- ½ cup Kalamata olives pitted & chopped
- 2 cloves garlic minced
- ¼ cup fresh dill or 1 tbsp dried dill
- salt & pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Thoroughly wash the whole butternut squash. Cut the squash in half lengthwise and scoop out all of the seeds.
- Place thw squash halves cut side up on a parchment-lined baking sheet and drizzle with olive oil and season with salt and pepper. Place in the oven and begin working on the filling.
- In a large bowl combine the spinach, onion, ricotta, half of the feta cheese, olives, garlic and dill.
- After the squash has cooked for about 25-30 minutes (depending on the size of your squash) and is fork-tender, remove from the oven. Use a large spoon (or ice cream scoop!) to scoop out the flesh from the middle of the squash leaving about 1/2 inch border on the sides and bottom. Add it to a bowl and set it aside.
- Return the squash to the oven to continue to bake for another 10 minutes.
- Remove the squash from the oven. Add 1/2 cup of the squash flesh to the spinach mixture. Then evenly add the filling to each squash. Bake the filled squash for another 10 minutes.
- Remove from the oven and sprinkle with the remaining feta cheese. Cook for another 5 minutes.
- Allow the squash to cool slightly before serving.
