Stuffed Butternut Squash with Spinach, Bacon, and Parmesan Recipe

Introduction

Stuffed butternut squash is a delicious and hearty dish perfect for fall and winter meals. Roasted to tender perfection and filled with a creamy spinach, bacon, and cheese mixture, it offers rich flavors and comforting textures in every bite.

Ingredients

• 2 medium butternut squash
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 6 oz fresh spinach
• 8 oz cream cheese
• 1 cup shredded Parmesan cheese
• 6 strips bacon, cooked and chopped
• 3 tablespoons fresh thyme

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Slice each butternut squash in half lengthwise, carefully scooping out the seeds and strands with a spoon.
2. Step 2: Place the squash halves cut side up on a baking sheet. Drizzle with 2 tablespoons olive oil and rub it in. Season generously with salt and freshly ground black pepper. Then flip them over so the cut side is down.
3. Step 3: Roast the squash in the preheated oven for 40 minutes until tender.
4. Step 4: While squash roasts, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the fresh spinach and cook for about 5 minutes until wilted. Drain any excess liquid.
5. Step 5: Soften the cream cheese in a microwave-safe bowl by microwaving briefly—do not melt it, just soften. Add the shredded Parmesan, cooked spinach, and half of the chopped bacon to the bowl. Mix until well combined.
6. Step 6: Remove the roasted squash from the oven and turn it cut side up. Let it cool slightly, then scoop out the flesh leaving about a 1-inch border around the edges.
7. Step 7: Evenly divide and stuff the squash halves with the spinach, bacon, and cheese mixture. Sprinkle the remaining chopped bacon on top.
8. Step 8: Return the stuffed squash to the oven and roast for an additional 15 minutes until the cheese mixture melts.
9. Step 9: Optionally, broil the squash for 3 to 5 minutes on the second oven rack from the top to achieve a golden crust. Watch carefully to avoid burning.
10. Step 10: Remove from oven and garnish with freshly ground black pepper and fresh thyme before serving.

Tips & Variations

• Line your baking sheet with parchment paper for easier cleanup after roasting.
• For a vegetarian version, omit the bacon and add toasted walnuts or pecans for crunch.
• Use kale or Swiss chard instead of spinach for a slightly different flavor and texture.
• To save time, prepare the spinach mixture ahead and refrigerate before stuffing.

Storage

Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain texture and flavor. Avoid microwaving to keep the crispy top intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed butternut squash in advance?

Yes, you can prepare and stuff the squash ahead of time. Keep it covered in the refrigerator for up to 24 hours before roasting the final cooking step.

What can I substitute for cream cheese?

You can try using ricotta cheese or goat cheese as a substitute for cream cheese. Each will give a slightly different texture and flavor but will still complement the stuffing nicely.

Stuffed Butternut Squash with Spinach, Bacon, and Parmesan Recipe

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★★★★★

4.6 from 132 reviews

This Stuffed Butternut Squash recipe features tender roasted squash halves filled with a creamy mixture of sautéed spinach, cream cheese, Parmesan, and crispy bacon. Finished with fresh thyme and a golden cheese crust, this dish is a comforting and flavorful option perfect as a hearty side or a vegetarian-friendly main when bacon is omitted.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butternut Squash

• 2 medium butternut squashes
• 2 tablespoons olive oil (for roasting)
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

Filling

• 1 tablespoon olive oil (for sautéing)
• 6 oz fresh spinach
• 8 oz cream cheese
• 1 cup shredded Parmesan cheese
• 6 strips bacon, cooked and chopped
• 3 tablespoons fresh thyme leaves

Instructions

1. Preheat Oven and Prepare Squash: Preheat your oven to 400°F. Slice each butternut squash in half lengthwise, carefully removing the seeds and fibrous strands with a spoon.
2. Season and Roast Squash: Place the squash halves cut side up on a baking sheet. Drizzle with olive oil and rub it all over the cut sides. Season generously with salt and freshly ground black pepper. Flip the squash halves cut side down on the baking sheet (lined with parchment paper if desired). Roast in the oven for 40 minutes.
3. Prepare Spinach Mixture: While the squash is roasting, heat olive oil in a medium skillet over medium heat. Add fresh spinach and cook for about 5 minutes until wilted. Drain any excess liquid.
4. Mix Cheese and Bacon Filling: Soften the cream cheese slightly in a microwave-safe bowl without melting it. Add shredded Parmesan cheese, cooked spinach, and half of the chopped bacon to the bowl. Mix all ingredients thoroughly. Save the remaining bacon for topping.
5. Scoop Squash Flesh: Remove the roasted squash from the oven and turn cut sides up. Let cool slightly. Carefully scoop out the flesh with a spoon, leaving about a 1-inch border around the edges to maintain the squash shell.
6. Stuff the Squash: Divide the spinach, bacon, and cheese mixture evenly among the four squash halves, filling them to level with the edges. Top each half with the remaining chopped bacon.
7. Roast Stuffed Squash: Return the stuffed squash halves to the oven and roast at 400°F for an additional 15 minutes until the filling is melted and heated through.
8. Broil for Golden Crust (Optional): For a golden crust on the cheese, broil the stuffed squash on the second oven rack from the top for 3 to 5 minutes. Watch closely to prevent burning as broiler intensities vary.
9. Garnish and Serve: Remove from oven and sprinkle fresh thyme leaves and freshly ground black pepper over the top. Serve warm and enjoy!

Notes

• Line the baking sheet with parchment paper for easier clean-up.
• When softening cream cheese, be careful not to melt it, just soften for easy mixing.
• Broiling is optional but adds a lovely golden crust to the cheese topping.
• Save part of the bacon for topping to add a crispy texture contrast.
• Leaving a 1-inch border when scooping the squash maintains its structure for stuffing.

Keywords: stuffed butternut squash, roasted butternut squash, spinach and cheese stuffed squash, cheesy bacon stuffed squash, fall side dish, roasted veggie dish