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Stuffed Butternut Squash with Spinach, Bacon, and Cheese

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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

Find it online: https://www.receipster.com/stuffed-butternut-squash-spinach-bacon-cheese/

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