Stuffed Butternut Squash Bacon

Stuffed butternut squash is a cozy centerpiece perfect for family gatherings or when you want to make an everyday dinner feel special. Tender roasted squash stuffed with creamy cheese vibrant spinach savory bacon and plenty of fresh thyme creates a showstopping dish that feels comforting but comes together with simple steps and accessible ingredients.

I first made this for a holiday potluck when I wanted something a little fancier without lots of fuss. My friends raved and even the kids asked for seconds.

Gather Your Ingredients

• Butternut squash: choose medium squash with bright orange flesh and smooth skin for best flavor and easy scooping
• Olive oil: use extra virgin for roasting and sautéing to infuse a rich earthiness
• Salt and black pepper: freshly ground pepper wakes up all the flavors
• Spinach: fresh leaves are quick to wilt and bring a mild mineral taste
• Cream cheese: full fat makes the filling extra luscious
• Parmesan cheese: shredded fresh cheese melts smoothly and adds a nutty kick
• Bacon: smoked bacon gives a hearty base and savory crunch
• Thyme: pick bright green sprigs that smell citrusy and woody for the best herbal lift

How to Make It

Roast the Butternut Squash:

Slice squash in half lengthwise and scoop out the seeds. Rub the cut sides with olive oil salt and pepper then place flesh side down on a baking sheet. Roast at 400 degrees Fahrenheit for twenty five minutes until just fork tender this ensures your squash holds its shape for stuffing.

Prepare the Spinach Mixture:

While squash roasts heat olive oil in a skillet over medium. Add fresh spinach and sauté until just wilted stirring constantly so it stays bright and tender. Set aside.

Make the Creamy Filling:

Blend softened cream cheese shredded Parmesan chopped bacon and thyme in a mixing bowl. Fold in cooled sautéed spinach with a spatula gently so mixture is fluffy and the greens are evenly distributed.

Stuff the Squash:

Remove roasted squash from the oven and cool enough to handle. Carefully scoop out some flesh leaving a half inch border to form a shell. Mix the scooped out flesh into your filling for extra creaminess then generously pile the filling back into the squash halves.

Bake Until Bubbly:

Return stuffed squash to the oven uncovered. Bake at 400 degrees Fahrenheit for about twenty to twenty five minutes until the tops are golden brown and the cheese mixture is bubbling.

Serve and Enjoy:

Let squash cool for at least eight minutes before slicing so the filling sets a bit. Slice into wedges and top with extra thyme if you like.

My favorite part is the crispy bacon bits that bring each creamy bite alive. Growing up my mom always let us sprinkle the thyme on top which made me feel like I had a hand in making dinner special.

Flavor Boosters

You can swap cream cheese for a lighter Neufchâtel or even ricotta for a different flavor. If you want to skip bacon try sun dried tomatoes or sautéed mushrooms for a vegetarian twist. For the cheese lovers add mozzarella or tangy goat cheese into the filling.

Serving Suggestions

This dish stands as a main course alongside a crisp green salad. Want a heartier meal Serve with wild rice or fluffy quinoa. For festive occasions top with toasted pecans or pomegranate seeds for color and crunch.

Creative Twists

Stuffing squash is a tradition that goes way back in many cuisines. Squash was cultivated by indigenous people and remains a staple fall vegetable. The idea of roasting and stuffing squash is a celebration dish that shows up across American harvest tables and Mediterranean autumn feasts.

When you serve this stuffed butternut squash wedges will disappear faster than you expect. A little thyme and a creamy bacon cheese filling makes every gathering memorable.

Common Questions About This Recipe

→ How do you prepare butternut squash for stuffing?

Halve the squash, scoop out seeds, brush with olive oil, sprinkle salt and pepper, then roast cut-side down until tender before filling.

→ Can I make this dish vegetarian?

Yes, simply omit the bacon and consider adding sautéed mushrooms or nuts for extra flavor and texture.

→ Is it possible to prepare in advance?

You can roast the squash and cook the filling ahead of time, then assemble and bake just before serving.

→ What cheese substitutes work well?

Try ricotta or goat cheese for a tangy twist, or use mozzarella for a milder flavor. Adjust the Parmesan to taste.

→ How do you know when it's done baking?

The squash should be fork-tender and the filling bubbling with a golden top, typically after 25 minutes in the oven.