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Stuffed Butternut Squash with Spinach, Bacon & Cheese

This Stuffed Butternut Squash with Spinach, Bacon & Cheese is a cozy, savory dish perfect for Fall or Winter meals. The sweet roasted butternut squash is filled with a creamy mixture of cream cheese, Parmesan, sautéed spinach, and crispy bacon, then baked to perfection. The combination of smoky bacon and creamy cheese makes this dish comforting and flavorful, ideal for family dinners or holiday feasts.

Clare Greco
Updated on Monday 02 December 2024
Stuffed Butternut Squash with Spinach, Bacon & Cheese
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This Stuffed Butternut Squash with Spinach, Bacon & Cheese is a deliciously creamy and savory dish that blends the natural sweetness of roasted butternut squash with the richness of cream cheese, Parmesan, spinach, and bacon. It’s perfect for cozy Fall and Winter meals, offering a hearty and satisfying combination of flavors. Whether served as a side or main dish, this recipe is sure to impress your guests and make any meal feel special.

INGREDIENTS

  • Butternut squash: 2 medium, sliced in half and roasted until tender
  • Olive oil: 2 tbsp, for roasting the squash and sautéing the spinach
  • Salt and pepper: to taste, for seasoning the squash and filling
  • Cream cheese: 4 oz, softened, for a creamy texture in the stuffing
  • Parmesan cheese: 1 cup, shredded, for a rich, nutty flavor
  • Fresh spinach: 2 cups (or 1 cup frozen, thawed and drained), sautéed for a vibrant filling
  • Bacon: 8 strips, cooked and chopped, for a smoky crunch in the stuffing

INSTRUCTIONS

Step 1:
Preheat the oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 40 minutes until tender.
Step 2:
While the squash roasts, sauté the spinach in olive oil until wilted. In a bowl, combine softened cream cheese, Parmesan, sautéed spinach, and half of the chopped bacon. Mix until smooth.
Step 3:
Once roasted, flip the squash halves cut side up. Scoop out the flesh, leaving a 1-inch border. Stuff the squash halves with the spinach, bacon, and cheese mixture.
Step 4:
Top with the remaining bacon and bake at 400°F (200°C) for another 15 minutes. For a golden, crispy top, broil for 3-5 minutes at the end of baking.

Serving and Storage Tips

  • Serve hot as a main or side dish, perfect for Fall or Winter meals.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

Helpful Notes

  • You can substitute frozen spinach, but make sure to thaw and drain it thoroughly before adding to the filling.
  • For an even richer flavor, try adding a bit of garlic or shallots to the spinach while sautéing.

Tips from Well-Known Chefs

  • Chef Ina Garten suggests adding a sprinkle of toasted breadcrumbs on top for added texture and crunch.
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Stuffed Butternut Squash

A creamy, cheesy, and savory stuffed butternut squash with spinach and bacon—perfect for cooler months.

Prep Time
15 Minutes
Cook Time
55 Minutes
Total Time
70 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 servings)

Dietary: Vegetarian, Gluten-Free

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

Step 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.

Step 02

Place the squash halves cut side down on a baking sheet and roast for 40 minutes, until tender.

Step 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.

Step 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.

Step 05

Top the stuffed squash with the remaining bacon and bake at 400°F (200°C) for another 15 minutes.

Step 06

Optionally, broil for 3-5 minutes to achieve a golden, crispy top.

Notes

  1. This stuffed butternut squash is a hearty, savory dish with creamy cheese, smoky bacon, and fresh spinach—perfect for the Fall or Winter seasons.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 25g
  • Total Carbohydrate: 25g
  • Protein: 15g