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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/stuffed-butternut-squash-with-spinach-bacon-and-parmesan-recipe/