Stuffed Butternut Squash Bacon (Print-Friendly Version)
Celebrate fall with baked butternut squash packed with a rich blend of cream cheese, spinach, Parmesan, and bacon. Ideal for gatherings or a cozy dinner, it’s one to keep handy.
# Ingredients You’ll Need:
→ Main components
01 -
2 medium butternut squash
02 -
2 tablespoons olive oil
03 -
1/4 teaspoon salt
04 -
Freshly ground black pepper
→ Filling
05 -
1 tablespoon olive oil
06 -
6 ounces fresh spinach
07 -
8 ounces cream cheese
08 -
1 cup shredded Parmesan cheese
09 -
6 strips bacon, cooked and chopped
10 -
3 tablespoons chopped fresh thyme
# How to Make It:
01 -
Preheat oven to 400°F (204°C). Halve butternut squash lengthwise and remove seeds. Brush cut sides with 2 tablespoons olive oil, season with salt and black pepper.
02 -
Arrange squash halves cut side down on a baking sheet lined with parchment paper. Roast in oven for 25 minutes or until flesh is fork-tender.
03 -
While squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add fresh spinach and cook, stirring frequently, until wilted. Remove from heat.
04 -
In a mixing bowl, combine sautéed spinach, cream cheese, shredded Parmesan, chopped bacon, and fresh thyme. Mix until evenly incorporated.
05 -
Once squash is roasted and cool enough to handle, scoop out a portion of flesh from each half, leaving a border. Stir scooped pulp into filling mixture. Spoon filling evenly into squash cavities.
06 -
Return stuffed squash halves to oven and bake for an additional 10-12 minutes, until filling is heated through and top is golden brown.
# Extra Suggestions:
01 -
For extra crispiness, broil the stuffed squash for 2-3 minutes at the end of baking.