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