Stuffed Butternut Squash Bacon

Stuffed butternut squash is my secret weapon for those nights when I want to serve something that feels special but is actually quick and easy to pull together. Perfect for fall and winter, this stuffed butternut squash recipe shines as a creamy, savory main or show stopping holiday centerpiece, ready in just under an hour from start to finish. With flavorful cheese, crispy bacon, and fresh thyme, it transforms basic pantry ingredients into a healthy, comforting dinner ideal for weeknights or entertaining guests.

Throughout fall and winter, I keep coming back to this stuffed butternut squash recipe because it wins over even the pickiest eaters and makes the most of sweet, nutty squash. I first made it on a chilly weekend after a local farmers market haul, and now my family requests it all season for comfort food that feels a bit fancy. The filling’s creamy cheese, savory bacon, and lots of thyme have made this dish a weeknight favorite and our go to for quick, nutrient dense dinners.

Gather Your Ingredients

• Medium butternut squash (for stuffed butternut squash): Look for squash that feels heavy for its size and has a rich orange hue for the best sweet flavor. Thicker necks, not too bulbous, roast more evenly and provide ideal shape for stuffing. Delicata or acorn squash can be swapped if needed.
• Extra virgin olive oil: Essential for roasting the squash to rich, nutty caramelization and sautéing the greens. Choose a good quality olive oil to bring out the natural flavors; avocado oil works in a pinch.
• Kosher salt and freshly ground black pepper: These seasonings balance the sweetness of roasted squash and highlight the savory stuffing. Freshly ground black pepper is best for robust flavor; sea salt or table salt can substitute.
• Fresh spinach: Adds vibrant color and earthy flavor to the creamy filling. Opt for crisp spinach leaves with no signs of wilting; baby kale or Swiss chard are great options for variety.
• Cream cheese: Brings luxurious creaminess to the stuffing. If needed, plant based cream cheese can make the recipe dairy free without sacrificing texture.
• Parmesan cheese: For nutty, salty depth and a gooey, golden top. Shred it fresh for the best melt; pecorino or nutritional yeast work for a dairy free or vegetarian version.
• Bacon: Cooked until crispy for smoky, crunchy bites throughout the dish. For vegetarian, replace with toasted nuts or skip entirely.
• Fresh thyme: Lends woodsy, aromatic layers that enhance the squash. Swap in sage or rosemary for more pronounced autumn notes.

How to Make Stuffed Butternut Squash

Roast the Butternut Squash until Tender and Sweet:

Preheat your oven to four hundred degrees Fahrenheit. Slice each butternut squash lengthwise and scoop out the seeds with a big spoon. Brush the cut sides with extra virgin olive oil, then season generously with kosher salt and black pepper. Lay squash halves cut side down on a parchment lined baking sheet and roast for twenty five to thirty minutes, until a fork glides easily through the flesh and edges look lightly caramelized. This yields a depth of flavor and soft texture essential for stuffing.

Prepare the Creamy Spinach Filling:

While the squash is baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add fresh spinach leaves and sauté until just wilted, about two to three minutes, stirring to prevent browning. Reduce heat to low, stir in cream cheese and half of the shredded Parmesan, and mix until smooth and creamy. Add crispy bacon and two tablespoons of fresh thyme, then combine well. Taste and adjust seasoning, allowing extra cheese or salt to balance flavor as desired.

Hollow Out the Roasted Squash and Fold in the Filling:

When squash comes out of the oven, let it rest for five minutes, then gently scoop some flesh from the center of each half. Be careful not to pierce the skin. Chop the extracted squash and stir it into your creamy spinach filling to intensify the flavor and keep the stuffing moist.

Fill and Bake to Golden Perfection:

Flip the empty squash halves right side up on the sheet, and generously spoon in the hearty filling, pressing down lightly so it fills evenly and mounds. Sprinkle with remaining Parmesan to top, which will melt and brown as it bakes. Return to the oven for ten to twelve minutes, until the cheese bubbles and tops become golden. Optionally, broil for two to three extra minutes for extra browning, but watch closely to avoid burning.

Garnish and Serve:

Remove squash from the oven and let rest for several minutes so filling settles. Sprinkle over the last of the thyme and a final twist of black pepper to finish. Slice into portions and serve warm, ensuring every helping has creamy stuffing and golden roasted squash for maximum flavor.

One of my favorite discoveries was swapping in caramelized onions for half the bacon when cooking for my vegetarian friends. The filling became even sweeter and more complex, while the kids loved customizing their own toppings with extra herbs or sunflower seeds before baking. Stuffed butternut squash has become a dish the entire family looks forward to during cooler months, satisfying everyone from picky eaters to those wanting extra protein.

Smart Swaps and Variations

Try baby kale or Swiss chard in place of spinach for new flavor profiles, or swap cream cheese with a dairy free version to make your stuffed butternut squash vegan. If you would rather skip the bacon, toasted pecans, walnuts, or sautéed mushrooms all deliver great texture and rich taste without the meat. For additional variety, stir sun dried tomatoes and crumbled feta into the filling for Mediterranean notes, or add a pinch of chili flakes for heat. Acorn squash can be substituted when butternut is unavailable, and experimenting with fillings lets you make this recipe your own all year round.

How to Store and Reheat Stuffed Butternut Squash

Let leftovers cool completely, then place stuffed butternut squash halves or slices in an airtight container. Store refrigerated for up to three days for best flavor and texture. For longer keeping, freeze cooled portions in individual airtight containers for up to three months and thaw overnight in the fridge before reheating. Reheat in a baking dish covered with loose foil at three hundred fifty degrees Fahrenheit for fifteen to twenty minutes until fully warmed through, or microwave single portions for two to three minutes. Slicing before storing speeds up reheating and prevents sogginess. For a creamy finish, add an extra sprinkle of cheese or a splash of water before reheating.

What to Serve with Stuffed Butternut Squash

Pair stuffed butternut squash with a crisp green salad tossed in lemon vinaigrette for a balancing pop of freshness. For a more robust meal, serve alongside roasted chicken or turkey for special occasions, or pair with garlic bread or warm sourdough for soaking up extra filling. Top with toasted seeds or nuts for a contrasting crunch, or finish with a drizzle of balsamic glaze for extra depth. A glass of dry white wine or sparkling cider rounds out a cozy autumn or winter spread.

Nutritional Benefits

Stuffed butternut squash is high in fiber and complex carbohydrates, providing sustained energy on busy days. Each serving is a good source of vitamin A, vitamin C, and antioxidants from the squash and greens, while the cheese or nuts add protein and healthy fats. The recipe is naturally gluten free, easily adapted for low carb or vegan needs, and clocks in around three fifty calories with fifteen grams of protein per serving, making it a nourishing, balanced option.

Recipe Success Tips

If your squash is wobbly on the baking tray, slice a thin layer off the bottom for stability before roasting. Always taste the creamy filling before stuffing to fine tune the seasoning—every batch of squash is a little different in sweetness. Do not rush roasting; if the squash is underdone, the texture will be too firm to enjoy. Use foil to line the baking sheet for less cleanup, and consider broiling at the end for a golden, bubbling top without burning the cheese.

Stuffed butternut squash is one of those recipes that always leaves everyone asking for seconds and brings a cozy feeling to the table. Try it this season to enjoy the perfect blend of creamy, savory, and sweet, and let your family discover their favorite variation for fall and winter alike.

Common Questions About This Recipe

→ What can I use if I don't eat bacon?

Try substituting cooked mushrooms, walnuts, or sun-dried tomatoes for a savory twist and similar texture.

→ Can the stuffed squash be prepared ahead?

Yes, you can stuff and assemble the squash a day in advance. Bake just before serving for best results.

→ How do I ensure the squash is tender?

Bake cut-side down until a fork glides through easily, then stuff and bake until filling is bubbly and golden.

→ Can I use frozen spinach?

Yes, thaw and thoroughly drain frozen spinach before mixing with the cream cheese and other ingredients.

→ What cheese works best as a substitute for Parmesan?

Pecorino Romano or Asiago offer similar sharp, salty flavors to Parmesan and both melt well in the filling.