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.
