Delicious Stuffed Butternut Squash with Spinach, Bacon, and Cheese Recipe
Delicious Stuffed Butternut Squash with Spinach, Bacon, and Cheese: A Gourmet Delight If you're looking to impress at your next dinner party or simply craving a cozy, flavorful meal, this Delicious Stuffed Butternut Squa
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Delicious Stuffed Butternut Squash with Spinach, Bacon, and Cheese Recipe
Delicious Stuffed Butternut Squash with Spinach, Bacon, and Cheese: A Gourmet Delight If you’re looking to impress at your next dinner party or simply craving a cozy, flavorful meal, this Delicious Stuffed Butternut Squa
Ingredients
- 2 medium butternut squashes, halved and seeded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 slices bacon, chopped
- 2 cups fresh spinach
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Drizzle the butternut squash halves with olive oil, and season with salt and pepper. Place them cut side down on the baking sheet. Roast for 30-40 minutes until tender.
- In a skillet, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate.
- In the same skillet, add the onion and garlic, sauté until translucent. Stir in the spinach and cook until wilted.
- Remove the squash from the oven, and scoop out some of the flesh, leaving a 1/4-inch border intact. Mix the scooped squash with the bacon, spinach mixture, and cheeses.
- Fill each squash half with the mixture. Return to the oven for 10 minutes, or until the cheese is melted and bubbly.
- Serve warm, garnished with additional Parmesan cheese if desired.
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
2 Comments