Stuffed Butternut Squash (Print Version)
Ingredients:
01 -
2 medium butternut squash.
02 -
2 tbsp olive oil.
03 -
Salt and pepper, to taste.
04 -
4 oz cream cheese, softened.
05 -
1 cup shredded Parmesan cheese.
06 -
2 cups fresh spinach (or 1 cup frozen, thawed and drained).
07 -
8 strips cooked bacon, chopped.
Instructions:
01 -
Preheat the oven to 400°F (200°C). Slice the butternut squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
02 -
Place the squash halves cut side down on a baking sheet and roast for 40 minutes, until tender.
03 -
While the squash is roasting, sauté the spinach in olive oil until wilted. In a large bowl, combine the softened cream cheese, Parmesan cheese, spinach, and half of the chopped bacon. Mix well.
04 -
Once the squash is roasted, flip the halves cut side up. Scoop out the flesh, leaving a 1-inch border. Stuff the squash with the spinach, bacon, and cheese mixture.
05 -
Top the stuffed squash with the remaining bacon and bake at 400°F (200°C) for another 15 minutes.
06 -
Optionally, broil for 3-5 minutes to achieve a golden, crispy top.
Notes:
01 -
This stuffed butternut squash is a hearty, savory dish with creamy cheese, smoky bacon, and fresh spinach—perfect for the Fall or Winter seasons.