Ingredients:
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet. Roast in the oven for 45-50 minutes or until the squash is tender.
3. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from the heat and let the spinach mixture cool slightly.
5. In a bowl, combine the ricotta, mozzarella, Parmesan, and feta cheeses. Stir in the dried oregano and thyme. Add the cooked spinach mixture to the cheese mixture and stir until well combined.
6. Once the butternut squash is tender, remove it from the oven and reduce the oven temperature to 375°F (190°C). Carefully flip the squash halves over so they are cut side up.
7. Fill each squash half with the spinach and cheese mixture, packing it in and mounding it on top.
8. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the edges of the squash are golden brown.
9. Once done, remove the stuffed squash from the oven and let it cool for a few minutes before serving.
10. Serve the spinach and 4 cheese stuffed butternut squash halves as a delicious and satisfying main dish.