Stuffed Butternut Squash Spinach

Stuffed Butternut Squash with Spinach Bacon and Cheese is a cozy dish that brings creamy comforting flavors to the table and always feels like fall. The roasted squash turns tender and sweet while the filling is cheesy herby and satisfying making this recipe just as welcome at a weeknight dinner as on a festive holiday spread.

My family asks for this stuffed butternut squash for Thanksgiving and on chilly nights. The blend of crispy bacon melty cheese and golden squash just never gets old for us.

Ingredients

• Butternut squash: Medium size gives the right balance of sweetness and plenty of space for stuffing Pick squashes with firm skin and no soft spots
• Olive oil: Helps caramelize the squash and brings richness Use extra-virgin for best flavor
• Salt and black pepper: Freshly ground pepper and coarse salt make the flavors pop
• Spinach: Fresh spinach wilts down quickly and adds color and nutrients Young spinach leaves will be most tender
• Cream cheese: This gives the stuffing its creamy base Full-fat cream cheese makes it extra luxurious
• Parmesan cheese: Shredded for sharpness and depth Look for a wedge and shred yourself for best melt
• Bacon: Thoroughly cooked until crisp before chopping Smoky bacon cuts through the rich filling
• Fresh thyme: Earthy and citrusy thyme brings out the squash’s sweetness Strip the leaves from the stems for max flavor

Step-by-Step Instructions

Roast the Butternut Squash:

Preheat your oven to four hundred degrees Fahrenheit. Use a sturdy knife to slice each squash in half lengthwise. Gently scoop out all the seeds and tangled fibers with a spoon until the centers are clean. Drizzle olive oil over each cut side and rub it in evenly then sprinkle with salt and black pepper. Turn the squash cut side down on a baking sheet lining it with parchment if you want an easy clean-up. Slide the tray in the oven and roast for forty minutes until soft and golden

Prepare the Filling:

While the squash roasts heat olive oil in a skillet over medium heat. Add the spinach tossing until wilted and all moisture is cooked off about five minutes. Transfer spinach to a bowl lined with paper towel to remove moisture. In a large bowl slightly soften the cream cheese by giving it a brief blast in the microwave. Add the wilted spinach freshly grated Parmesan half the chopped bacon and thyme then mix until completely combined and creamy

Hollow and Stuff the Squash:

Once the roasted squash is cool enough to handle turn them cut side up. Carefully use a spoon to remove some flesh creating a hollow for the filling but leaving a sturdy one-inch border for structure. Pile the creamy spinach and cheese mixture into each half smoothing the tops. Sprinkle remaining bacon over the stuffed squash for extra crunch on top

Final Roast and Broil:

Return the baking sheet with stuffed squash halves to the oven. Bake at four hundred degrees Fahrenheit for fifteen minutes until the cheese is hot and bubbly. For a golden cheesy crust switch the oven to broil and move the tray to the second rack from the top Broil for three to five minutes watching closely so nothing burns

Finish and Serve:

Once out of the oven let the squash rest for a couple of minutes. Add more fresh thyme and black pepper before serving warm

Save

The cream cheese and bacon blend is what drew my sister-in-law to steal extra servings one year at Thanksgiving. I always remember her standing by the baking dish with a big grin and the rest of us racing over to grab our share

Storage Tips

Leftovers store well in the refrigerator for up to three or four days. Reheat the stuffed squash halves in a three hundred fifty degree oven wrapped loosely in foil until heated through The filling stays creamy and the squash will not dry out this way. You can also freeze cooled stuffed squash tightly wrapped for up to two months. Thaw in the fridge before warming up gently in the oven

Ingredient Substitutions

For a vegetarian main leave out bacon and add more sautéed mushrooms or toasted walnuts. Swiss cheese or Gruyere can be substituted for Parmesan giving a different but equally rich flavor. If you prefer a lighter filling try low-fat cream cheese and skip half the bacon

Serving Suggestions

Serve these stuffed squash halves as a vibrant side beside roast chicken or turkey. You can make them ahead and slice into thick wedges as part of a meal prep lunch bowl. A spoonful of cranberry sauce or a sprinkle of pomegranate seeds adds brightness

Cultural or Historical Context

Stuffed vegetables are a classic across Mediterranean cooking symbolizing abundance and celebration. Butternut squash itself is native to the Americas and historically roasted for its natural sweetness. The fusion of creamy cheese and herby greens makes this version special for modern tables yet anchored in tradition

Recipe FAQs

→ How do I prepare butternut squash for stuffing?

Slice each squash in half lengthwise, scoop out seeds, brush with olive oil, then roast cut-side down until tender.

→ Can I make this dish ahead of time?

Yes, you can prepare and stuff the squash in advance, then bake it right before serving for best results.

→ What cheeses work best for the filling?

Cream cheese creates a creamy texture while Parmesan adds a sharp, savory flavor. Feel free to try mozzarella or gouda.

→ Is there a way to make this vegetarian?

Absolutely—just omit the bacon or substitute with toasted nuts or sautéed mushrooms for extra richness and crunch.

→ How do I achieve a golden top on the filling?

Broil the filled squash for a few minutes after baking, watching closely to ensure the cheese and bacon don't burn.

→ Can I freeze stuffed butternut squash?

Yes, assemble and freeze before the final bake. Thaw in the fridge overnight, then bake until heated through.