Description
Stuffed Butternut Squash with Feta, Spinach & Bacon
Ingredients
2 medium butternut squashes, halved and seeds removed
3 tbsp olive oil, divided
1 tsp garlic powder
Salt and pepper, to taste
4 cups fresh spinach
1/2 cup crumbled feta cheese
6 slices bacon, cooked and crumbled
1 tsp dried rosemary or thyme (optional)
Directions
Prep the squash: Preheat oven to 400°F (200°C). Brush the cut sides of the butternut squash with 2 tbsp olive oil. Sprinkle with garlic powder, salt, and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes or until tender.
Sauté the spinach: While the squash is roasting, heat 1 tbsp olive oil in a skillet over medium heat. Add spinach and sauté until wilted, about 2-3 minutes. Season lightly with salt and pepper.
Stuff the squash: Once roasted, flip the squash halves cut-side up. Scoop out a small amount of flesh to create a cavity for the filling. Divide the sautéed spinach evenly among the halves. Top with crumbled feta cheese and bacon bits.
Broil to perfection: Sprinkle with dried rosemary or thyme, if using. Place the stuffed squash back in the oven under the broiler for 3-5 minutes until the feta is golden and slightly melted.
Serve and enjoy: Serve warm as a hearty main or a comforting side dish.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your oven rack is positioned in the center for roasting and move it to the upper third for broiling. Carefully halve the squashes lengthwise; a sharp, sturdy knife is essential. When brushing with oil, ensure the entire cut surface is coated for even caramelization. Roasting cut-side down is crucial—it steams the flesh, making it tender. While roasting, cook the bacon until crisp, then crumble it. After removing the squash, use a spoon to gently scoop out some flesh, leaving a 1/2-inch border to keep the structure intact. Mix this scooped flesh with the spinach for an extra flavorful filling if desired.
Serving Suggestions
This versatile dish can be the star of the meal. For a complete dinner, serve each stuffed half alongside a simple arugula salad with a lemon vinaigrette. It also makes an impressive side for roasted chicken or pork chops. For a festive touch, garnish with a drizzle of balsamic glaze or a sprinkle of toasted pine nuts. Leftovers reheat well in the oven for a quick lunch.
How-to Summary
In summary: Halve and roast butternut squash until tender. Sauté spinach and cook bacon. Create a cavity in the roasted squash, fill with spinach, top with feta and bacon, and broil until cheese is golden. A simple process yielding a complex, satisfying flavor.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely. Omit the bacon and add a substitute like toasted walnuts or chickpeas for protein and texture.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to maintain texture; avoid the microwave.
Can I use a different cheese?
Yes. Goat cheese or grated Parmesan are excellent alternatives. Avoid very melty cheeses like mozzarella.
My squash is very hard to cut. Any tips?
Pierce the whole squash a few times and microwave for 2-3 minutes to slightly soften the skin, making it safer to cut.
Is there a way to speed up the cook time?
You can partially microwave the halved squash for 5 minutes before roasting, reducing oven time by 10-15 minutes.
Common Mistakes to Avoid
- Not roasting cut-side down: This leads to dry, unevenly cooked squash.
- Overfilling the cavity: This causes the topping to spill and burn. Fill just to the rim.
- Broiling unattended: The cheese and bacon can burn quickly. Watch it closely.
- Underseasoning the squash: Season the flesh generously before roasting, as it’s the base of the dish.
- Using watery spinach: Thoroughly drain sautéed spinach to prevent a soggy filling.
Conclusion
This Stuffed Butternut Squash recipe is a perfect harmony of sweet, savory, and salty flavors, offering a visually impressive yet straightforward dish. By following the detailed guide and avoiding common pitfalls, you can create a reliably delicious meal that’s suitable for both weeknight dinners and special occasions. Its adaptability allows you to tailor it to different dietary needs without sacrificing taste. We hope this becomes a cherished recipe in your culinary repertoire.