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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/stuffed-roasted-butternut-squash-with-spinach-bacon-and-parmesan-recipe/