Stuffed Butternut Squash Spinach Bacon (Print-Friendly Format)

Butternut squash filled with creamy spinach, cheese, and bacon makes a satisfying, comfort-filled autumn dish.

# Ingredients You’ll Need:

→ Squash

01 - 2 medium butternut squash
02 - 2 tablespoons olive oil
03 - 0.25 teaspoon salt
04 - Freshly ground black pepper, to taste

→ Stuffing

05 - 1 tablespoon olive oil
06 - 170 grams fresh spinach
07 - 225 grams cream cheese
08 - 100 grams Parmesan cheese, shredded
09 - 6 strips bacon, cooked and chopped
10 - 3 tablespoons fresh thyme

# How to Make It:

01 - Preheat oven to 200°C. Slice each butternut squash in half lengthwise, keeping fingers away from the blade. Remove seeds and fibrous strands with a spoon. Place squash halves cut side up on a baking tray. Drizzle with 2 tablespoons olive oil, rubbing oil evenly. Season with salt and freshly ground black pepper.
02 - Turn squash halves cut side down on a parchment-lined baking sheet. Roast in preheated oven for 40 minutes until tender.
03 - While squash roasts, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add spinach and sauté for about 5 minutes, until wilted. Drain any excess liquid.
04 - Place cream cheese in a large microwave-safe bowl. Briefly microwave to soften; avoid melting. Add sautéed spinach, shredded Parmesan, and half the chopped bacon. Mix until evenly blended.
05 - Once roasted, remove squash from oven and turn halves cut side up. Let cool slightly. Scoop out most of the flesh, leaving a 2.5 cm border. Divide spinach and cheese mixture among squash halves. Fill each cavity and level the surface. Top with the remaining chopped bacon.
06 - Return stuffed squash to the oven. Bake at 200°C for 15 minutes until cheese is melted and everything is heated through.
07 - For a golden cheesy top, broil under moderate heat for 3–5 minutes on the second rack from the top, watching closely to prevent burning.
08 - Garnish with freshly ground black pepper and extra fresh thyme before serving.

# Extra Tips:

01 - Roast squash cut side down for improved caramelization and easier scooping.
02 - Allow squash to cool briefly after roasting to avoid burns during stuffing.
03 - Broil carefully, as the cheese can brown quickly.

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