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Creamed Spinach and White Bean Stuffed Delicata Squash Recipe

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4.1 from 7 reviews

This Creamed Spinach & White Bean Stuffed Delicata Squash recipe offers a delicious and nutritious vegetarian meal featuring roasted delicata squash filled with a creamy mixture of white beans, spinach, and a rich cashew cream sauce. Topped with toasted breadcrumbs for a delightful crunch, this dish is perfect as a comforting main or a hearty side.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Squash

  • 2 small delicata squashes (about 5½ inches each)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt (divided)

Filling

  • 1 small white or yellow onion, diced
  • 3 garlic cloves, minced (plus 1 garlic clove for sauce)
  • 1½ cups (15 oz. can) white beans, drained and rinsed (cannellini recommended)
  • 4 cups fresh spinach
  • Salt and pepper, to taste

Cashew Cream Sauce

  • ½ cup raw cashews, soaked in hot water for 30 minutes
  • ½ cup water
  • 2 tablespoons nutritional yeast
  • 1 garlic clove
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt

Topping

  • Toasted bread crumbs (gluten-free if needed, see Notes)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare Squash: Cut the delicata squashes in half lengthwise and scoop out the stringy insides and seeds. Keep the seeds aside if you want to roast them separately. Brush the inside of each squash half with olive oil and sprinkle lightly with sea salt.
  3. Roast Squash: Place the squash halves cut side down on the prepared baking sheet. Roast in the preheated oven for 30 to 40 minutes, or until a knife pierces the flesh easily, indicating tenderness.
  4. Make Cashew Cream Sauce: While the squash roasts, drain the soaked cashews and add them to a high-powered blender along with ½ cup water, nutritional yeast, 1 garlic clove, lemon juice, and 1 teaspoon sea salt. Blend for about 3 minutes until completely smooth. Set aside.
  5. Cook Filling Base: Heat 1 tablespoon olive oil in a medium deep-sided sauté pan over medium heat. Add diced onions and cook for about 5 minutes until translucent. Add minced garlic and sauté another 1 to 2 minutes until fragrant.
  6. Add Spinach and Beans: Stir in the fresh spinach and white beans. Cook until spinach wilts and beans are warmed through, about 3 to 5 minutes.
  7. Combine Filling: Pour the prepared cashew cream sauce into the pan. Stir to blend the sauce thoroughly with the spinach and beans, allowing it to thicken slightly. Season with salt and pepper to taste.
  8. Stuff Squash: Once the squash halves are roasted, carefully turn them cut side up and divide the creamed spinach and white bean filling evenly among them. Sprinkle toasted breadcrumbs on top if using.
  9. Final Bake: Return the stuffed squash halves to the oven for 5 minutes to warm everything through and to slightly toast the breadcrumbs.
  10. Serve: Remove from oven and serve immediately while warm. Enjoy this wholesome, creamy, and flavorful dish!

Notes

  • To toast breadcrumbs: Heat a small pan over medium heat, add breadcrumbs with a small drizzle of olive oil, stirring frequently until golden brown and crispy. Use gluten-free breadcrumbs if you require a gluten-free dish.
  • You can roast the scooped squash seeds with a little olive oil and salt for a crunchy snack.
  • For a nut-free alternative, substitute the cashew cream with a plant-based cream or thick coconut milk, adjusting seasoning accordingly.
  • Leftover filling can be stored in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/creamed-spinach-and-white-bean-stuffed-delicata-squash-recipe/