Stuffed Butternut Squash with Feta Cheese, Spinach, and Bacon is an easy weeknight meal that can be served as a main or side dish.
It will also make a beautiful addition to any holiday menu (including Thanksgiving, Christmas, and New Year’s Eve) during the Fall and Winter season. This recipe is gluten-free, high in fiber, and protein-rich! You can easily make it dairy-free by using vegan Feta cheese.
Ingredients
Butternut squash
- 2 medium butternut squash
- ]2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Spinach, bacon, and feta cheese mixture
- 1 tablespoon olive oil
- 10 oz fresh spinach chopped
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 6 oz feta cheese crumbled
- 8 strips bacon cooked and chopped
Garnish fresh herbs rosemary, thyme
Instructions
Roast butternut squash
Step 1: Preheat oven to 400 F.
Step 2: Prepare the butternut squash. Slice each one in half lengthwise. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Step 3: Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of butternut squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper.
Step 4: Turn the squash over, and place it cut sides down on a baking sheet. Tip: line the baking sheet with parchment paper for easy clean-up.
Step 5: Roast in the preheated oven at 400 F for 40 minutes.
Make feta cheese, spinach, and bacon mixture
Step 1: In a large, high-sided skillet, heat olive oil on medium heat and add chopped fresh spinach. Cook for about 5 minutes until the spinach wilts. If there is any liquid in the pan, drain it. Remove from heat.
Step 2: Add crumbled feta cheese, smoked paprika, and chili powder to the skillet and stir it with cooked spinach.
Step 3: Add half of the chopped cooked bacon to the skillet. Mix everything well. Tip: save the remaining half of the bacon pieces to arrange on top of the cheese mixture.
Stuff butternut squash
Step 1: Remove the butternut squash halves from the oven and turn them cut sides up. Let it cool slightly. Scoop out the flesh using a spoon, leaving about a 1-inch border along the sides. Add back the scooped-out squash into the larger cavities of the butternut squash.
Step 2: Warm up the feta cheese, spinach, and bacon mixture in the skillet. Divide this mixture among the 4 halves and stuff the squash until the mixture is leveled. Top with the remaining chopped cooked bacon.
Step 3: Optionally, you can reheat the stuffed butternut squash in the oven at 400 F for 10 more minutes.
Step 4: Remove from the oven and garnish with fresh herbs. Serve and enjoy!
Tips
Choosing the Right Squash: Select a butternut squash that is firm, heavy for its size, and free from major blemishes or soft spots. Perfect Spinach Addition: Sauté the spinach briefly before mixing it with other ingredients to remove excess moisture and prevent a watery filling.
Uniform Filling Distribution: Ensure an even distribution of the stuffing mixture within the squash halves for a consistent flavor in every bite. Customize with Nuts: Add a crunch by incorporating chopped nuts like walnuts or pecans into the stuffing mixture.
FAQs:
1. How do I know when the squash is done baking?
The squash is done when it’s fork-tender. Check by piercing the flesh with a fork; it should go in easily.
2. Can I use a different type of cheese?
Absolutely! Goat cheese, blue cheese, or even shredded cheddar can provide different flavor profiles.
3. Is there a vegetarian version of this recipe?
Omit the bacon or replace it with vegetarian bacon alternatives to make the dish vegetarian-friendly.
4. Can I make this dish ahead of time?
Prepare the stuffing in advance, but assemble and bake the stuffed squash just before serving for the best texture.
5. What can I serve as a side dish with stuffed butternut squash?
A light salad or quinoa makes an excellent side dish, providing a well-rounded and satisfying meal.
6. Can I freeze stuffed butternut squash?
Freezing may affect the texture of the squash, but you can freeze the stuffing mixture separately and fill the squash before baking.
7. How can I make it more substantial for a main course?
Add cooked quinoa, couscous, or a mix of wild rice to the stuffing for a heartier main dish.
8. Can I use frozen spinach instead of fresh?
Thaw and drain frozen spinach thoroughly before using it in the stuffing to avoid excess moisture. Adjust quantities accordingly.
Stuffed Butternut Squash
Ingredients
Butternut squash
- 2 medium butternut squash
- ]2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Spinach, bacon, and feta cheese mixture
- 1 tablespoon olive oil
- 10 oz fresh spinach chopped
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 6 oz feta cheese crumbled
- 8 strips bacon cooked and chopped
Garnish fresh herbs rosemary, thyme
Instructions
Roast butternut squash
- Step 1: Preheat oven to 400 F.
- Step 2: Prepare the butternut squash. Slice each one in half lengthwise. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
- Step 3: Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of butternut squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper.
- Step 4: Turn the squash over, and place it cut sides down on a baking sheet. Tip: line the baking sheet with parchment paper for easy clean-up.
- Step 5: Roast in the preheated oven at 400 F for 40 minutes.
Make feta cheese, spinach, and bacon mixture
- Step 1: In a large, high-sided skillet, heat olive oil on medium heat and add chopped fresh spinach. Cook for about 5 minutes until the spinach wilts. If there is any liquid in the pan, drain it. Remove from heat.
- Step 2: Add crumbled feta cheese, smoked paprika, and chili powder to the skillet and stir it with cooked spinach.
- Step 3: Add half of the chopped cooked bacon to the skillet. Mix everything well. Tip: save the remaining half of the bacon pieces to arrange on top of the cheese mixture.
Stuff butternut squash
- Step 1: Remove the butternut squash halves from the oven and turn them cut sides up. Let it cool slightly. Scoop out the flesh using a spoon, leaving about a 1-inch border along the sides. Add back the scooped-out squash into the larger cavities of the butternut squash.
- Step 2: Warm up the feta cheese, spinach, and bacon mixture in the skillet. Divide this mixture among the 4 halves and stuff the squash until the mixture is leveled. Top with the remaining chopped cooked bacon.
- Step 3: Optionally, you can reheat the stuffed butternut squash in the oven at 400 F for 10 more minutes.
- Step 4: Remove from the oven and garnish with fresh herbs. Serve and enjoy!
