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Introduction
When comfort food meets gourmet flair, you get this irresistible Stuffed Butternut Squash with Feta, Spinach, and Bacon. Bursting with autumn flavors and packed with wholesome ingredients, this dish is as perfect for a cozy weeknight dinner as it is for a holiday side. The natural sweetness of the roasted squash pairs beautifully with salty feta, smoky bacon, and earthy spinach, creating a balanced, mouthwatering meal that feels indulgent yet nourishing.
Ingredients
For the Squash:
2 medium butternut squash, halved and seeds removed
2 tablespoons olive oil
Salt and pepper to taste
For the Filling:
6 slices of bacon, chopped
4 cups fresh spinach, chopped
1 small red onion, finely diced
3 garlic cloves, minced
1/2 cup sun-dried tomatoes, chopped (optional)
1/2 teaspoon crushed red pepper flakes (optional for heat)
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
Fresh thyme or parsley for garnish
Directions
Roast the Squash:
Preheat the oven to 400°F (200°C). Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for about 40–45 minutes, or until tender when pierced with a fork.
Cook the Bacon and Veggies:
While the squash is roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and set aside. In the same skillet, sauté the red onion and garlic until translucent, then add chopped spinach and cook until wilted. Stir in the sun-dried tomatoes if using.
Prepare the Filling:
Remove the skillet from heat. Mix in the cooked bacon, feta, and half of the Parmesan. Season with pepper and red pepper flakes if using.
Stuff the Squash:
Once the squash is done roasting, carefully scoop out some flesh from the center to create space for the filling (you can mix some of this into the filling for extra texture). Spoon the filling into each half generously, then sprinkle with the remaining Parmesan.
Final Bake:
Return the stuffed squash halves to the oven and bake for another 10–15 minutes, until the tops are golden and the cheese is slightly bubbly.
Garnish and Serve:
Sprinkle with fresh herbs before serving.
Serving and Storage Tips
Serve hot, straight from the oven, as a main dish or hearty side. For a full meal, pair it with a light green salad or quinoa. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Variations
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