Roasted butternut squash all mashed up with creamy Brie cheese and garlicky spinach then baked again to double the deliciousness.
It’s rich, decadent and worth every single calorie. <–Not that I count those.
Brie is one of the best melting cheeses on the face of the planet and was absolutely meant to be eaten warm.
It melts into a soft, velvety mess with a mild flavor that’s kind of buttery and even a little earthy. It’s that rich buttery creaminess that goes so well with the vibrant butternut.
There’s also a little chili powder thrown into the mix for seasoning and a big splash of heavy cream to help make it light and fluffy.
A little Parmesan cheese is sprinkled on top to finish.
It would be wonderful as a holiday side! For Thanksgiving or Christmas, you can throw in some chopped cranberries and top it with chopped pecans or walnuts. A little bacon wouldn’t hurt either.
It’s also wonderful right now. . .so early in the winter-squash-get-in-my-face season when every bite tastes fresh and heaven-sent.
Like you never in your life tasted anything so good after waiting all summer long for them to come around. You know what I’m talking about right?!
Make it now, make it again later, make it for the holidays and share it with everyone you love.
They’ll thank you and I thank you.
- 4 pounds butternut squash (7 - 8 cups cooked)
- 2 tablespoons butter, plus more for buttering the pan
- 2 cloves garlic, minced
- 4 cups fresh baby spinach
- sea or kosher salt and fresh black pepper
- ½ teaspoon chili powder
- ⅓ - ½ cup heavy cream
- 8 ounces brie, rind removed
- 1 tablespoon grated Parmesan cheese
- Preheat the oven to 400 degrees F. Wash and dry the squash. Coat a baking sheet or baking pan with non-stick spray.
- Cut the squash in half down the middle - the stem from the round bottom (not lengthwise) and stand it on the baking sheet cut side down. Bake until fork tender 30 - 45 minutes, depending on size.
- Let the squash cool until you can handle it without being burned.
- Meanwhile, in a frying pan heat the butter over low heat and add the garlic, cook 2 minutes, stirring often.
- Add the spinach to the pan with a couple dashes of salt and pepper, cook, stirring often until wilted. Remove from heat.
- Cut the squash in half lengthwise and scoop out the seeds and pulp with a grapefruit spoon. Scoop out the flesh and put it in a large bowl.
- Mash the squash with a potato masher or fork.
- Stir in the spinach, chili powder, heavy cream starting with ⅓ cup and adding more if needed to make it creamy, ½ teaspoon salt and ¼ teaspoon black pepper. Taste and season with more salt and pepper if needed.
- Cut or tear the brie by hand into ½ inch pieces and mix them into the squash.
- Butter a 7 x 10-inch or similar sized casserole dish. Spoon the squash into it and sprinkle the top with Parmesan.
- Bake 20 - 25 minutes until hot in the center.