Stuffed Roasted Butternut Squash with Spinach, Bacon, and Parmesan Recipe

Introduction

This roasted butternut squash recipe is a delightful combination of tender squash, creamy cheese, fresh spinach, and crispy bacon. It’s a comforting dish that works perfectly as a hearty side or a vegetarian-friendly main when bacon is omitted.

Ingredients

• 2 medium butternut squash
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 6 oz fresh spinach
• 8 oz cream cheese
• 1 cup shredded Parmesan cheese
• 6 strips bacon, cooked and chopped
• 3 tablespoons fresh thyme

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Slice each butternut squash in half lengthwise and carefully scoop out the seeds and strands using a spoon.
2. Step 2: Place the squash halves cut side up on a baking sheet. Drizzle with 2 tablespoons olive oil, rub it into the flesh, and season generously with salt and freshly ground black pepper.
3. Step 3: Flip the squash halves over so they are cut side down on the baking sheet. Roast in the preheated oven for 40 minutes.
4. Step 4: While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add fresh spinach and cook until wilted, about 5 minutes. Drain any excess liquid from the pan.
5. Step 5: Soften the cream cheese slightly in a microwave-safe bowl by heating gently—avoid melting it. Mix in the shredded Parmesan, cooked spinach, and half of the chopped bacon until well combined.
6. Step 6: Remove the roasted squash from the oven and carefully flip cut side up. Let cool slightly, then scoop out the flesh, leaving about a 1-inch border around edges.
7. Step 7: Divide the cheese, spinach, and bacon mixture evenly among the 4 squash halves, leveling the tops. Sprinkle the remaining bacon on top.
8. Step 8: Return the stuffed squash to the oven and roast for an additional 15 minutes, until the filling is hot and cheese is melted.
9. Step 9: Optional: Broil the stuffed squash for 3 to 5 minutes on the second oven rack from the top to develop a golden crust. Watch carefully to avoid burning.
10. Step 10: Remove from oven and garnish with freshly ground black pepper and fresh thyme before serving.

Tips & Variations

• Use parchment paper on the baking sheet for easier cleanup.
• To make this vegetarian, omit the bacon and add toasted pine nuts or walnuts for crunch.
• Add a pinch of nutmeg to the cheese mixture for a warm, cozy flavor.
• If you prefer a milder filling, substitute mozzarella for Parmesan cheese.
• For a spicy twist, sprinkle red pepper flakes over the cheese before roasting.

Storage

Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to maintain texture and avoid sogginess. Avoid microwaving if possible, as it can make the squash watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the cheese and spinach filling a day in advance and refrigerate it. Roast and stuff the squash just before serving for the best texture.

Can I freeze the stuffed butternut squash?

Freezing is possible but may affect the texture of the squash and cheese. If freezing, wrap tightly and use within 1 month. Thaw overnight in the fridge before reheating gently in the oven.

Stuffed Roasted Butternut Squash with Spinach, Bacon, and Parmesan Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

Delicious roasted butternut squash stuffed with a creamy mixture of spinach, cream cheese, Parmesan, and crispy bacon, topped with fresh thyme and black pepper. This comforting dish combines tender roasted squash with a rich, cheesy filling perfect as a hearty side or a main course.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butternut Squash

• 2 medium butternut squashes
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste

Stuffing

• 1 tablespoon olive oil
• 6 oz fresh spinach
• 8 oz cream cheese
• 1 cup shredded Parmesan cheese
• 6 strips bacon, cooked and chopped (divided)
• 3 tablespoons fresh thyme

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the butternut squash.
2. Prepare Butternut Squash: Slice each butternut squash in half lengthwise. Carefully scoop out the seeds and stringy flesh with a spoon, keeping fingers safe from the knife.
3. Season and Roast Squash: Place the squash halves cut side up on a baking sheet. Drizzle olive oil over the cut sides and rub it evenly. Season generously with salt and freshly ground black pepper. Flip the squash cut side down on the baking sheet. For easier cleanup, line the sheet with parchment paper if desired. Roast for 40 minutes.
4. Cook Spinach: While roasting, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add fresh spinach and cook for about 5 minutes until wilted. Drain any excess liquid.
5. Prepare Cheese Mixture: Transfer the cooked spinach to a microwave-safe large bowl. Add cream cheese and microwave briefly just to soften it, not melt. Add shredded Parmesan cheese and half of the chopped cooked bacon. Mix thoroughly to combine.
6. Scoop Roasted Squash Flesh: After roasting, remove the squash from the oven and carefully turn cut side up. Let cool briefly. Using a spoon, scoop out the flesh leaving about a 1-inch border around the edges to maintain the shell structure.
7. Stuff Squash: Divide the spinach, bacon, and cheese mixture evenly among the four squash halves, filling them level with the edges. Top each with the remaining chopped bacon.
8. Roast Stuffed Squash: Return the stuffed squash to the oven and roast at 400°F for an additional 15 minutes, allowing the cheese mixture to melt and meld.
9. Optional Broil: For a golden crust, broil the stuffed squash for 3 to 5 minutes on the second rack from the top. Watch closely to prevent burning, as ovens vary.
10. Garnish and Serve: Remove from oven, garnish with fresh thyme and freshly ground black pepper. Serve warm and enjoy!

Notes

• You can line the baking sheet with parchment paper to simplify cleanup.
• When microwaving cream cheese, soften only until pliable, not fully melted.
• Broil carefully to avoid burning; ovens differ in heat intensity.
• Leaving a 1-inch border inside the squash helps it keep its shape when scooping the flesh.
• Save half the cooked bacon to sprinkle on top for extra texture and flavor.

Keywords: roasted butternut squash, stuffed butternut squash, spinach and bacon stuffing, cream cheese squash, autumn recipes, healthy side dish