If comfort food had a glamorous cousin, it would be Stuffed Butternut Squash. This dish is warm, creamy, and absolutely bursting with cozy fall flavors. Plus, it looks so elegant that you’d think you spent hours in the kitchen—but shh, we’ll keep your secret! Whether you’re hosting a dinner party or just trying to make Tuesday night feel a little more special, this Stuffed Butternut Squash with Spinach, Bacon, and Cheese is the ultimate crowd-pleaser.
I’m Mounia from SlowCookersRecipes.com, and I believe dinner should be comforting, not complicated. This recipe hits that sweet spot: wholesome ingredients, minimal fuss, and a rich, creamy filling that makes everyone at the table happy—including the picky eaters!
Table of Contents
Why You’ll Love This Stuffed Butternut Squash
- It’s the perfect blend of sweet and savory. The naturally sweet butternut squash meets smoky bacon, creamy cheese, and fresh spinach for a flavor harmony that’s downright irresistible.
- It looks fancy, but it’s secretly simple. This dish might impress like a restaurant entrée, but it’s as easy as mix, roast, and stuff. No culinary degree required!
- It’s wholesome comfort food at its best. Packed with veggies, protein, and real ingredients, it’s the kind of cozy meal you can feel good about serving your family.
- Your kitchen will smell amazing. That caramelized squash and sizzling bacon combo? It’s like a warm, delicious invitation for everyone to gather around the table.
- It’s versatile and crowd-approved. Perfect for holiday dinners, cozy date nights, or meal prep magic—this recipe adapts beautifully to any occasion.
Ingredients You’ll Need
Main Ingredients:
- 2 medium butternut squashes (halved lengthwise and seeded)
- Olive oil
- Salt and pepper
- 4 oz cream cheese (softened)
- 1 cup shredded Parmesan cheese
- 3 cups fresh spinach (or 1½ cups thawed frozen spinach, drained and patted dry)
- 6 slices cooked bacon, chopped
Optional Toppings:
- Fresh thyme
- Extra black pepper
How to Make Stuffed Butternut Squash with Spinach, Bacon, and Cheese
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F. Slice each squash in half lengthwise—and please, keep those fingers far from the knife! Scoop out the seeds and stringy bits with a spoon.
Place the squash halves cut side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Rub that goodness in, then flip them cut side down. For easy cleanup, line your baking sheet with parchment paper. Roast for about 40 minutes until fork-tender.
Step 2: Make the Filling
While the squash roasts, let’s create the magic inside! In a skillet, heat a bit of olive oil over medium heat and add your fresh spinach. Cook until wilted (around 5 minutes), then drain off any liquid.
In a large microwave-safe bowl, soften your cream cheese just enough to make it easy to stir—not melted. Add the spinach, shredded Parmesan, and half of the chopped bacon. Mix it all up until it’s creamy and delicious. (Save the other half of your bacon for topping later—because more bacon = more joy.)
Step 3: Stuff the Squash
Once your squash halves are roasted, remove them from the oven and let them cool slightly. Using a spoon, scoop out some of the flesh, leaving about a 1-inch border along the edges.
Fill each squash half with your cheesy spinach-bacon mixture. Smooth it out, then sprinkle the remaining bacon over the top.
Step 4: Bake Again
Pop the stuffed squash back into the oven and roast for 15 more minutes at 400°F. This allows all those flavors to meld together beautifully.
For a gorgeous golden crust, broil for an extra 3-5 minutes—but keep a close eye on it. We want golden, not burnt! (Tip: use the second rack from the top for best results.)
Top with fresh thyme and a few cracks of black pepper before serving.
Mounia’s Kitchen Tips
- Too thick? Add a splash of milk or a bit of extra cream cheese to make the filling creamier.
- Make ahead magic: Roast the squash and prep the filling a day early. When ready to serve, just stuff, bake, and enjoy.
- No fresh spinach? Frozen spinach works great—just make sure to thaw and squeeze out as much liquid as possible. (No one likes watery filling!)
- Serving idea: Pair it with a crisp green salad or roasted chicken for a complete meal.
A Little Story from My Kitchen
The first time I made this Stuffed Butternut Squash with Spinach, Bacon, and Cheese, it was one of those crazy weeks when everything on my to-do list seemed to multiply overnight. But when the aroma of roasting squash filled the kitchen, I swear my shoulders dropped two inches. Dinner turned from a chore into therapy—and the leftovers? Even better the next day.
FAQs About Stuffed Butternut Squash
Can I make this vegetarian?
Absolutely! Just skip the bacon and maybe add some sautéed mushrooms or sun-dried tomatoes for extra depth.
Can I use other cheeses?
Yes! Mozzarella, Gruyère, or even sharp cheddar can give a different but equally delicious twist.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. To reheat, pop in the oven at 350°F for 10-15 minutes.
Bring Cozy Back to Dinner
If you’re looking for a dish that delivers comfort, flavor, and a little touch of elegance, Stuffed Butternut Squash is the answer. It’s wholesome, hearty, and guaranteed to make even a regular weeknight feel special. So, grab that squash, crank up the oven, and let your kitchen work its cozy magic.
Because honestly, a little melted cheese can fix just about anything.
More Cozy Recipes to Try Next
If you loved this Stuffed Butternut Squash with Spinach, Bacon, and Cheese, you’re going to fall head over heels for these comforting dishes. Each one pairs beautifully with the cozy, savory flavors of this recipe and helps you build a perfect fall menu your family will crave again and again.
- Try my Creamy Butternut Squash Gnocchi with Sausage for another hearty way to enjoy butternut squash with a creamy, rich twist.
- For a cozy, stick-to-your-ribs dinner, you’ll love the Crockpot Creamy Pumpkin Chili – it’s autumn in a bowl.
- Craving something sweet after dinner? Don’t miss the Caramel Apple Cheesecake Bars – the perfect balance of tangy and indulgent.
- And if you’re in the mood for a savory bite-sized treat, check out the Maple Chicken and Beef Bacon Sliders for an irresistible combo of sweet, smoky, and salty flavors.
Each of these recipes brings that same warmth, simplicity, and comfort that makes home cooking feel special—one delicious bite at a time.
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Stuffed Butternut Squash
- Total Time: 1 hour 10 minutes
- Yield: 4 servings (8 halves) 1x
Description
This Stuffed Butternut Squash with Spinach, Bacon, and Cheese is the ultimate fall comfort dish. Sweet roasted squash is filled with a creamy blend of spinach, Parmesan, and cream cheese, then topped with crispy bacon for an irresistible mix of flavors and textures. Perfect for cozy weeknights, elegant dinners, or holiday tables.
Ingredients
For the Squash:
2 medium butternut squashes, halved lengthwise and seeded
2 tbsp olive oil
Salt and black pepper, to taste
For the Filling:
3 cups fresh spinach (or 1½ cups thawed frozen spinach, drained and patted dry)
4 oz cream cheese, softened
1 cup shredded Parmesan cheese
6 slices cooked bacon, chopped (reserve half for topping)
1 tbsp olive oil
For Garnish (Optional):
Fresh thyme
Cracked black peppe
Instructions
Roast the Butternut Squash:
Preheat oven to 400°F. Slice each squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper, then place cut side down on a parchment-lined baking sheet. Roast for 40 minutes until tender.Prepare the Filling:
While the squash roasts, heat olive oil in a skillet over medium heat. Add spinach and cook until wilted (about 5 minutes). Drain excess liquid.
In a large bowl, soften cream cheese in the microwave (just until stirrable). Mix in spinach, Parmesan, and half the cooked bacon until creamy and combined.Stuff the Squash:
Remove roasted squash from the oven and let cool slightly. Scoop out some flesh, leaving about a 1-inch border. Spoon the filling evenly into each half and top with the remaining bacon.Bake Again:
Return stuffed squash halves to the oven for 15 minutes at 400°F until cheese melts and filling is hot.
Optional: Broil 3–5 minutes for a golden crust—watch carefully to avoid burning.Serve:
Garnish with fresh thyme and black pepper before serving warm.
Notes
Make-Ahead Tip: Roast squash and prepare filling up to one day ahead. Assemble and bake before serving.
Vegetarian Option: Skip the bacon and add sautéed mushrooms or sun-dried tomatoes for a flavorful twist.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat at 350°F for 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 570 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 45 mg