Stuffed Butternut Squash Spinach Bacon

Stuffed Butternut Squash with Spinach Bacon and Cheese is my favorite fall-inspired comfort food when the weather turns chilly and I crave something both hearty and festive This dish transforms humble squash into a creamy cheesy centerpiece thanks to a luscious filling that pairs fresh greens crisp bacon and plenty of tangy cheese It works just as well for a laid-back dinner as it does on a holiday table and no one will guess how easy it is to put together

The first time I made this for a family Sunday dinner everyone went back for seconds Even my picky nephew raved about the cheesy filling and now we make it every Thanksgiving

Ingredients

• Butternut squash: medium and heavy for their size with matte firm skin
• Olive oil: use extra virgin for the best flavor and golden color
• Salt and freshly ground black pepper: fine sea salt and coarsely cracked pepper brighten up the natural sweetness
• Spinach: fresh and vibrant look for dark green leaves without wilting
• Cream cheese: full fat for the creamiest filling
• Parmesan cheese: shredded from a wedge for best melt and taste
• Bacon: thick cut for better texture smoky and deeply savory
• Fresh thyme: brightens and deepens the flavors use only the leaves and avoid woody stems

Instructions

Prepare the Squash:

Cut each butternut squash in half lengthwise on a sturdy surface Use a sharp chef knife and work slowly to prevent slips Scoop out seeds and stringy bits with a spoon Discard or save seeds if you like to roast them later

Roast the Squash:

Arrange the squash cut side up on a baking sheet Drizzle with olive oil then massage the oil into the orange flesh Sprinkle generously with salt and pepper Flip each piece cut side down Place on a lined sheet for easy cleanup Roast at 400 degrees F for about 40 minutes until a knife slides in easily through the thickest part

Make the Filling:

While squash is roasting heat olive oil over medium in a large skillet Add fresh spinach and stir constantly until wilted and bright green about 5 minutes Immediately drain off excess liquid so the filling stays creamy

Soften the Cheese:

Scoop cream cheese into a big microwaveable bowl and heat for just 15 to 30 seconds to soften not melt Combine in parmesan cheese cooked spinach and half the chopped bacon Stir well so the mixture looks creamy with even green flecks

Scoop and Stuff:

Take roasted squash from the oven and let cool just a few minutes Turn cut side up and using a soup spoon gently scoop out the flesh leaving about a 1 inch border to create a sturdy shell Transfer the scooped flesh to a bowl and snack on it or save for soup later

Fill and Bake Again:

Spoon the spinach bacon and cheese mixture evenly into the squash shells smoothing the tops Sprinkle the remaining bacon over each half Return to oven at 400 degrees F for another 15 minutes until the filling is bubbly

Broil for Finish:

If you love a browned cheesy crust broil on the second rack from the top for 3 to 5 minutes Watch carefully since cheese browns in a flash Remove when golden and fragrant

Garnish:

Shower with more black pepper and fresh thyme leaves just before serving for color and a fresh aromatic finish

The parmesan brings this recipe to life with its savory edge I always remember the first time my mom let me grate cheese for this dish and we laughed as I made a snowy mountain on the kitchen counter Sometimes I sprinkle an extra pinch right before serving

Storage Tips

This recipe keeps well in the fridge for two to three days Store in a covered container and reheat gently in the oven covered with foil If you want to freeze the stuffed squash do so before the final bake then thaw and finish in the oven when ready to eat The filling also holds up well made in advance so you can prep ahead for busy nights

Ingredient Substitutions

Swap regular cream cheese for a dairy free version if needed Try feta cheese instead of parmesan for a sharper salty flavor Turkey bacon or mushroom bacon give that savory hit for anyone avoiding pork If you are out of fresh thyme try fresh sage or rosemary instead

Serving Suggestions

Serve this stuffed squash as a main with a crisp salad of arugula apple and walnuts It also pairs beautifully with roasted chicken turkey or lamb For a vegetarian feast skip the bacon and add sun dried tomatoes or toasted pecans to the filling I like adding a drizzle of good olive oil just before eating for a silky finish

Cultural and Seasonal Context

Butternut squash shines in Mediterranean and American fall flavors Roasting brings out its caramelized natural sweetness while cheese and bacon add layers of comfort It is a dish I turn to once the leaves start to change serving it from early October through winter holidays Sometimes I vary the herbs based on what is flourishing in my garden All of these touches make it a seasonal favorite at both weeknight and celebratory tables

Seasonal Adaptations

Stuff with wilted kale and goat cheese in winter Add diced apple or pear for autumn sweetness Top with toasted walnuts or pecans for crunch

Success Stories

My neighbor made this recipe for a Friendsgiving and her teenagers adored it even as leftovers The creamy filling is always a hit at potlucks where folks appreciate a glowing veggie centerpiece A friend once made the filling a day in advance which saved her so much time during the holidays

Freezer Meal Conversion

To freeze slice the squash and let it cool completely Wrap each half tightly in foil and then in a freezer bag When ready to eat thaw overnight in the refrigerator and warm gently in the oven at 350 degrees until heated through Stuffed squash holds up well in the freezer for up to six weeks making it a smart solution for meal prep

This stuffed squash is always a showstopper for holidays or cozy nights alike Leftovers taste even better so do not hesitate to make extra

Common Recipe Questions

→ How do I keep the squash from becoming too watery?

Roast the squash cut side down to allow moisture to evaporate and scoop out extra liquid before stuffing.

→ Can I prepare the stuffing ahead of time?

Yes—prepare the spinach, bacon, and cheese mixture ahead, refrigerate, and stuff just before baking.

→ What’s the best cheese alternative to Parmesan?

Try using Pecorino Romano or aged Gruyère for similar texture and savory flavor.

→ Is it possible to omit bacon?

Certainly! Substitute with extra spinach or sautéed mushrooms for a vegetarian version.

→ How do I achieve a golden crust?

Broil the stuffed squash briefly, watching closely for a bubbly, golden-brown cheese topping.