Stuffed Butternut Squash Bacon (Print-Friendly Version)
Warm up autumn dinners with stuffed butternut squash, featuring creamy spinach, Parmesan, and bacon. Seasonal, satisfying, and one to keep handy for festive occasions or cool evenings.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 medium butternut squash
02 -
2 tablespoons olive oil
03 -
1/4 teaspoon salt
04 -
Freshly ground black pepper, to taste
→ Filling
05 -
1 tablespoon olive oil
06 -
6 ounces fresh spinach
07 -
8 ounces cream cheese, softened
08 -
1 cup shredded Parmesan cheese
09 -
6 strips bacon, cooked and chopped
10 -
3 tablespoons fresh thyme leaves
# How to Make It:
01 -
Preheat oven to 400°F (200°C). Carefully halve the butternut squash lengthwise and remove seeds. Place squash halves cut-side up on a baking tray.
02 -
Brush the flesh of each squash half with 2 tablespoons olive oil. Sprinkle with salt and freshly ground black pepper. Roast in the oven for 25 minutes until flesh is tender.
03 -
While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add spinach and cook, stirring, until just wilted. Remove from heat and set aside.
04 -
In a mixing bowl, combine the softened cream cheese, wilted spinach, shredded Parmesan cheese, chopped bacon, and fresh thyme. Mix thoroughly until filling is well blended.
05 -
Once squash is tender, remove from oven. Gently scoop out some of the flesh from the center of each half, leaving a 1/2-inch border. Stir the scooped squash flesh into the filling mixture until smoothly incorporated. Distribute the filling evenly into the halves.
06 -
Return filled squash halves to oven and bake for 10 minutes, or until cheese is melted and tops are slightly golden. Serve hot.
# Extra Suggestions:
01 -
For vegetarian adaptation, omit the bacon and substitute with chopped toasted walnuts for extra texture.