Stuffed Butternut Squash with Spinach, Bacon, and Parmesan Recipe

Introduction

Stuffed butternut squash is a delicious and hearty dish that combines roasted squash with a creamy spinach, cheese, and bacon filling. Perfect as a comforting dinner or a special side, it offers a wonderful balance of flavors and textures.

Ingredients

• 2 medium butternut squash
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• Black pepper, freshly ground
• 1 tablespoon olive oil
• 6 oz fresh spinach
• 8 oz cream cheese
• 1 cup shredded Parmesan cheese
• 6 strips bacon, cooked and chopped
• 3 tablespoons fresh thyme

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Slice each butternut squash in half lengthwise. Carefully scoop out the seeds and fibrous strands with a spoon.
3. Step 3: Place the squash halves cut side up on a baking sheet. Drizzle with 2 tablespoons olive oil and rub it into the flesh. Season generously with salt and freshly ground black pepper.
4. Step 4: Turn the squash halves cut side down on the baking sheet. For easier cleanup, you can line the sheet with parchment paper.
5. Step 5: Roast the squash in the preheated oven for 40 minutes.
6. Step 6: While the squash roasts, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the fresh spinach and cook until wilted, about 5 minutes. Drain any excess liquid.
7. Step 7: Soften the cream cheese in a microwave-safe bowl by heating briefly, ensuring it doesn’t melt, just softens.
8. Step 8: Add shredded Parmesan, cooked spinach, and half of the chopped bacon to the softened cream cheese. Mix well to combine.
9. Step 9: Remove the roasted squash from the oven and turn cut sides up. Let them cool slightly.
10. Step 10: Scoop out the flesh of each squash half, leaving a 1-inch border intact along the edges.
11. Step 11: Divide the spinach, bacon, and cheese mixture evenly among the squash halves, leveling the filling. Top each with the remaining chopped bacon.
12. Step 12: Return the stuffed squash to the oven and roast for 15 more minutes, until the cheese mixture melts.
13. Step 13: For a golden crust, optionally broil the stuffed squash on the second oven rack from the top for 3 to 5 minutes. Watch carefully to prevent burning.
14. Step 14: Remove from oven and garnish with freshly ground black pepper and fresh thyme before serving.

Tips & Variations

• Use parchment paper on the baking sheet to make cleanup quicker and easier.
• For a vegetarian version, omit the bacon and add toasted nuts or mushrooms for extra texture.
• To soften cream cheese quickly, microwave in short bursts of 10 seconds, stirring in between to prevent melting.
• Fresh thyme adds a lovely herbal note, but you can substitute with rosemary or sage if preferred.

Storage

Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave on medium power in short intervals to avoid drying out the squash.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the squash ahead of time?

Yes, you can roast and stuff the squash in advance, then refrigerate. When ready to serve, reheat in the oven until hot and the cheese filling is melted.

What can I use instead of cream cheese?

You can substitute cream cheese with ricotta or mascarpone for a slightly different texture and flavor. Both will keep the filling creamy and delicious.