Description
Stuffed Butternut Squash with Spinach, Bacon, and Cheese
Looking for the ultimate comfort food that’s also elegant enough for holiday gatherings? This Stuffed Butternut Squash is just that. With a creamy filling of spinach, crispy bacon, and two types of cheese, it’s the perfect blend of savory and sweet. Serve it as a hearty side or a main course and bring the cozy flavors of fall to your table.
2 medium butternut squashes
8 oz cream cheese, softened
1 cup Parmesan cheese, shredded
6 strips bacon, cooked & chopped
6 oz fresh spinach
Olive oil, salt, and pepper
Directions:
1. Preheat oven to 400°F. Halve the squash, scoop out seeds, drizzle with olive oil, season, and roast for 40 min.
2. Cook spinach until wilted, mix with cream cheese, Parmesan, and bacon.
3. Scoop out squash flesh, stuff with cheese mixture, bake 15 min.
Prep Time: 20 min
Kcal: 706 per serving
Step-by-Step Guide
1. Prepare the Squash: Preheat your oven to 400°F (200°C). Carefully halve the butternut squashes lengthwise. Use a sturdy spoon to scoop out the seeds and stringy pulp from each half. Drizzle the cut sides generously with olive oil and season well with salt and black pepper. Place them cut-side down on a parchment-lined baking sheet.
2. Roast the Squash: Roast in the preheated oven for 40-45 minutes, or until the flesh is very tender when pierced with a fork. Remove from the oven and let them cool until they are safe to handle. Keep the oven on.
3. Make the Filling: While the squash roasts, cook the bacon in a skillet until crispy. Drain on paper towels, then chop. In the same skillet with a bit of bacon fat (or olive oil), wilt the fresh spinach over medium heat. Transfer the wilted spinach to a large mixing bowl. Add the softened cream cheese, shredded Parmesan, and chopped bacon. Mix vigorously until fully combined and creamy.
4. Stuff the Squash: Flip the roasted squash halves over. Gently scoop out most of the tender flesh, leaving a sturdy 1/4-inch border to maintain the squash’s shape. Chop the scooped flesh and fold it into the cream cheese and spinach mixture. Divide the filling evenly among the four squash shells, mounding it slightly.
5. Final Bake: Return the stuffed squash halves to the baking sheet. Bake for an additional 15-20 minutes at 400°F, until the filling is hot and the top is lightly golden.
Serving Suggestions
This dish is incredibly versatile. For a complete meal, serve one half per person as a rich and satisfying vegetarian main (omit bacon for a fully veggie version). As a holiday side, it pairs beautifully with roasted turkey, chicken, or ham. For a lighter accompaniment, a simple arugula salad with a lemon vinaigrette cuts through the richness perfectly. Garnish with extra Parmesan, fresh thyme, or a drizzle of balsamic glaze for an elegant touch.
How-to Summary
Halve and roast butternut squash until tender. Mix cooked spinach, crispy bacon, cream cheese, and Parmesan. Combine with scooped squash flesh, then restuff the shells. Bake until golden and bubbly for a decadent fall dish.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Roast the squash and prepare the filling separately up to a day in advance. Store them in airtight containers in the fridge. Assemble and bake just before serving, adding a few extra minutes to the final bake time.
What can I use instead of bacon? For a vegetarian version, omit the bacon or substitute with 1/2 cup of toasted walnuts or pecans for a crunchy, savory element. Smoked paprika (1/2 tsp) can also add a smoky flavor.
How do I store and reheat leftovers? Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven covered with foil for 15-20 minutes, or until heated through. Microwave reheating can make the squash soggy.
Can I use frozen spinach? Absolutely. Use one 10-oz package of frozen chopped spinach, thawed and squeezed thoroughly to remove all excess liquid. This step is crucial to prevent a watery filling.
Is there a lighter alternative to cream cheese? You can substitute with full-fat ricotta cheese or a lighter cream cheese blend. The texture will be slightly less creamy but still delicious.
Common Mistakes to Avoid
Avoid under-roasting the squash initially, as it needs to be soft enough to scoop and eat easily. Do not forget to thoroughly squeeze excess moisture from the spinach (fresh or frozen), as water will make the filling runny. Overfilling the shells can cause spillover in the oven; mound the filling gently. Finally, ensure your cream cheese is fully softened to avoid a lumpy filling.
Conclusion
This Stuffed Butternut Squash is the epitome of fall comfort, transforming simple ingredients into a show-stopping dish. Its perfect balance of sweet squash, savory bacon, and rich, creamy cheese makes it suitable for both weeknight dinners and festive holiday tables. With the detailed steps and tips provided, you’re equipped to avoid common pitfalls and create a memorable, delicious centerpiece. Give this recipe a try and enjoy the warm, cozy flavors of the season.