Stuffed Butternut Squash with Spinach, Bacon, and Cheese Recipe
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.
PrintStuffed Butternut Squash with Spinach, Bacon, and Cheese
Stuffed Butternut Squash with Spinach, Bacon, and Cheese is a perfect fall and winter recipe featuring roasted squash filled with a creamy mixture of spinach, bacon, cream cheese, and Parmesan.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Method: Main dish
- Cuisine: American
Ingredients
- 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
- 1 cup Parmesan cheese shredded
- 6 strips bacon cooked and chopped
- 3 tablespoons fresh thyme
Instructions
- Preheat oven to 400°F. Cut butternut squash in half lengthwise, scoop out seeds, place cut sides up on a baking sheet, drizzle with 2 tablespoons olive oil, season with ¼ teaspoon salt and black pepper. Roast for 40 minutes.
- While squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat, add 6 oz fresh spinach, cook 5 minutes until wilted, drain excess liquid. Soften 8 oz cream cheese in microwave (do not melt), mix with 1 cup shredded Parmesan, cooked spinach, half the chopped cooked bacon, and 3 tablespoons fresh thyme.
- Remove squash from oven, turn cut sides up, divide cheese mixture among the 4 halves, top with remaining bacon. Roast at 400°F for 15 more minutes until cheese melts. Optionally broil 3-5 minutes for golden crust.
Notes
Line baking sheet with parchment for easy cleanup. Save some bacon pieces for topping. Stores and reheats well in the fridge.
Nutrition
- Calories: 550
- Sugar: 7g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 95mg
Frequently Asked Questions
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.
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