Stuffed Butternut Squash Spinach (Print-Friendly Format)

Roasted squash stuffed with a creamy cheese, spinach, and bacon filling for a savory, comforting side.

# Ingredients You’ll Need:

→ Butternut Squash

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

→ Stuffing Mixture

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 leaves

# How to Make It:

01 - Preheat the oven to 200°C. Slice each butternut squash in half lengthwise and remove the seeds and stringy pulp using a spoon. Arrange the squash halves cut side up on a baking sheet.
02 - Drizzle cut sides of the squash with 2 tablespoons olive oil and rub evenly. Season with salt and freshly ground black pepper. Turn the squash halves cut side down on the baking sheet. Roast for 40 minutes or until tender.
03 - While squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add fresh spinach and cook for approximately 5 minutes until wilted, then drain excess liquid.
04 - Place cream cheese into a large microwave-safe bowl and soften briefly in the microwave without melting. Add shredded Parmesan, cooked spinach, and half the chopped bacon. Mix thoroughly to combine.
05 - Remove squash from the oven and allow to cool slightly. Carefully scoop out some of the flesh from each half, leaving a 2.5 cm border around the edges to form a cavity for the filling.
06 - Divide the spinach, cheese, and bacon mixture among the four squash halves, filling each cavity evenly. Top with the remaining chopped bacon.
07 - Return stuffed squash to the oven and roast at 200°C for an additional 15 minutes until the cheese is melted and golden.
08 - Broil the squash on the second rack from the top for 3-5 minutes for a golden crust, monitoring closely to prevent burning.
09 - Remove from oven and top with freshly ground black pepper and a sprinkle of fresh thyme before serving.

# Extra Tips:

01 - For easier cleanup, line the baking sheet with parchment paper before roasting the squash.
02 - Monitor closely when broiling, as cheese can burn quickly depending on your oven’s intensity.

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