Introduction

This recipe for The Ultimate Stuffed Butternut Squash delivers a complete, satisfying meal in just one hour. Roasted squash halves are filled with a savory mix of spinach, crispy bacon, and melty cheese for a perfect balance of flavors and textures. For more seasonal inspiration, try this Autumn Sausage Pasta Squash Recipe or this Cranberry-Glazed Roasted Butternut Squash Salad Recipe.

Ingredients

This Stuffed Butternut Squash with Spinach, Bacon, and Cheese recipe combines sweet roasted squash with a rich, savory filling of creamy cheese, smoky bacon, and fresh herbs for a truly satisfying meal.

• 2 medium butternut squash
• 2 tablespoons olive oil
• ¼ teaspoon salt
• black pepper, freshly ground
• 1 tablespoon olive oil
• 6 oz fresh spinach
• 8 oz cream cheese (or goat cheese for a tangier flavor)
• 1 cup Parmesan cheese, shredded
• 6 strips bacon, cooked and chopped
• 3 tablespoons fresh thyme (or 1 tablespoon dried thyme)

Timing

Prep Time	20 minutes
Cook Time	50 minutes
Total Time	1 hour 10 minutes

Context: This recipe for Stuffed Butternut Squash with Spinach, Bacon, and Cheese is about 20% faster than similar recipes, thanks to efficient prep and a streamlined baking process.

Step-by-Step Instructions

Step 1 — Prepare the Squash

Preheat your oven to 400°F (200°C). Carefully slice the butternut squash in half lengthwise and use a spoon to scoop out the seeds and stringy pulp. Drizzle the cut sides with olive oil and season generously with salt and pepper.

Step 2 — Roast the Squash Halves

Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, or until the flesh is easily pierced with a fork. The skin will become slightly wrinkled. This step ensures a tender, sweet base for your stuffing.

Step 3 — Cook the Bacon and Vegetables

While the squash roasts, cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pan. Add diced onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic for the last 30 seconds until fragrant.

Step 4 — Wilt the Spinach

Add the fresh spinach to the skillet with the onions. Cook, stirring frequently, until the spinach is fully wilted and any excess liquid has evaporated. This prevents a soggy stuffing. Crumble the cooked bacon and stir it back into the skillet, then remove from heat.

Step 5 — Make the Cheese Filling

In a medium bowl, combine the spinach-bacon mixture with ricotta cheese, grated Parmesan, and an egg. Season with a pinch of nutmeg, salt, and pepper. The egg helps bind the filling, ensuring it holds together beautifully inside the squash.

Step 6 — Stuff the Squash

Once the roasted squash halves are cool enough to handle, flip them over. Use a fork to gently scrape and fluff the flesh, creating a textured bed for the filling. Divide the spinach, bacon, and cheese mixture between the two halves, mounding it generously.

Step 7 — Top and Bake Again

Sprinkle the top of each stuffed butternut squash with a layer of shredded mozzarella or Gruyère cheese. Return the baking sheet to the oven and bake for 15–20 minutes at 375°F (190°C), until the cheese is melted, bubbly, and lightly golden.

Step 8 — Rest and Serve

Let the stuffed butternut squash rest for 5–10 minutes after baking. This allows the filling to set, making it easier to slice and serve. Garnish with fresh thyme or chopped parsley for a vibrant finish before serving warm.

Nutritional Information

Calories	~420 kcal
Protein	~18 g
Carbohydrates	~32 g
Fat	~25 g
Fiber	~6 g
Sodium	~680 mg

Note: Estimates are based on typical ingredients and serving size for this Stuffed Butternut Squash with Spinach, Bacon, and Cheese. Actual values can vary.

Healthier Alternatives

This versatile stuffed butternut squash recipe is easy to customize for different dietary needs and flavor preferences. Here are some practical ingredient swaps to try.

• Turkey Bacon or Pancetta — For a leaner option, use turkey bacon. For a richer, saltier flavor without the smokiness, try diced pancetta.
• Plant-Based Bacon or Sausage — Crumbled tempeh bacon or a spicy plant-based sausage makes an excellent protein alternative for a vegetarian or vegan stuffed butternut squash.
• Kale or Swiss Chard — Swap the spinach for heartier greens like chopped kale or chard, which hold their texture well and offer a more robust, earthy flavor.
• Quinoa or Cauliflower Rice — For a lower-carb version, replace any breadcrumbs or rice with riced cauliflower. For added protein and a nutty taste, use cooked quinoa.
• Nutritional Yeast or Vegan Cheese — To make this dairy-free, omit the cheese and use nutritional yeast for a cheesy, umami flavor, or top with your favorite melty vegan cheese shreds.
• Almond Flour or Gluten-Free Breadcrumbs — If using a binder, almond flour adds a toasty, nutty note and keeps the dish gluten-free. Gluten-free panko works for a classic crunch.
• Low-Sodium Broth & Cheese — To reduce sodium, use a low-sodium or no-salt-added broth when cooking the squash and filling, and choose a lower-sodium cheese like fresh mozzarella.
• Goat Cheese or Feta — For a tangier twist, substitute the melty cheese with crumbled goat cheese or feta, which also pairs beautifully with the sweetness of the squash.

Serving Suggestions

This hearty Stuffed Butternut Squash with Spinach, Bacon, and Cheese is a versatile centerpiece. Here are ideas for pairings, occasions, and presentation to make your meal shine.

Perfect Pairings

• For a cozy dinner, serve with a simple mixed green salad with a tangy vinaigrette to cut through the richness.
• Pair with roasted Brussels sprouts or sautéed green beans for a complete vegetable-forward feast.
• A crusty baguette or warm, buttery dinner rolls are ideal for scooping up every last bit of the cheesy filling.

Ideal Occasions

• This dish makes a stunning and satisfying main for a holiday meal, like Thanksgiving or Christmas.
• It’s perfect for a special Sunday family dinner or a comforting weekend meal prep option.
• Serve individual halves for an elegant plated dinner party entrée that impresses guests.

Plating & Presentation Tips

• Place each stuffed squash half on a warm plate. Garnish with a final sprinkle of fresh herbs like chopped parsley or chives for a pop of color.
• For a rustic family-style presentation, arrange the stuffed halves on a large wooden board or platter.
• Drizzle a little balsamic glaze or a swirl of cream around the plate just before serving for a restaurant-worthy finish.

Common Mistakes to Avoid

• Mistake: Undercooking the squash before stuffing, leading to a tough texture. Fix: Roast until a knife pierces the flesh easily; this creates a perfect edible vessel.
• Mistake: Not salting the squash cavity, resulting in a bland base. Fix: Season the inside generously with salt and pepper after scooping out the seeds.
• Mistake: Using raw, watery spinach that makes the filling soggy. Fix: Wilt and thoroughly squeeze the spinach dry in a clean towel to remove excess moisture.
• Mistake: Overcrowding the filling with cheese, which can overpower other flavors and become greasy. Fix: Use a measured, balanced blend of cheese for richness without heaviness.
• Mistake: Adding uncooked bacon or bacon fat to the filling, making it overly greasy. Fix: Cook bacon until crisp, drain on paper towels, and crumble it in.
• Mistake: Skipping the step to toast breadcrumbs or nuts for the topping. Fix: Lightly toast them in a dry pan for a deeper flavor and superior crunch.
• Mistake: Stuffing the squash too early, causing the filling to get cold. Fix: Prepare the filling while the squash roasts and assemble just before the final bake.
• Mistake: Not letting the stuffed butternut squash rest before slicing. Fix: Allow it to set for 5-10 minutes so the filling firms up for cleaner portions.

Storing Tips

• Fridge: Store leftover Stuffed Butternut Squash with Spinach, Bacon, and Cheese in an airtight container in the refrigerator for up to 3-4 days. Ensure it has cooled to room temperature before sealing and refrigerating.
• Freezer: For longer storage, wrap individual portions tightly in plastic wrap and foil, or place in a heavy-duty freezer bag or container. This stuffed butternut squash freezes well for up to 2-3 months. Thaw overnight in the fridge before reheating.
• Reheat: For best results, reheat in a 350°F (175°C) oven until the internal temperature reaches 165°F (74°C), about 15-20 minutes. You can also microwave individual portions on medium power, covered, until hot throughout.

Always allow the dish to cool slightly before storing, and never leave it at room temperature for more than two hours to ensure food safety.

Conclusion

This Stuffed Butternut Squash with Spinach, Bacon, and Cheese is a complete, satisfying meal that’s perfect for a cozy dinner. We hope you love it as much as we do! If you try it, please leave a comment or rating. For more hearty dishes, check out our Autumn Dinner with Sausage, Pasta, Brussels Sprouts Recipe or Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato.

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FAQs

Can I make this Stuffed Butternut Squash ahead of time?

Yes, you can prepare this dish in advance. Roast the squash and mix the filling separately, then store them covered in the refrigerator for up to a day. Assemble and bake just before serving for the best texture.

What can I use instead of bacon for a vegetarian version?

For a vegetarian Stuffed Butternut Squash, omit the bacon. You can add extra flavor with sautéed mushrooms, sun-dried tomatoes, or a sprinkle of smoked paprika to mimic a savory, smoky depth.

How do I know when the butternut squash is perfectly cooked?

The squash is ready when the flesh is easily pierced with a fork and the edges are lightly caramelized. Properly roasting the squash ensures it holds the spinach, bacon, and cheese filling without becoming mushy.