Stuffed Butternut Squash with Feta, Spinach & Bacon is a cozy, flavorful dish that combines sweet roasted butternut squash with savory bacon, wilted spinach, and tangy feta cheese. It’s elegant enough for holidays yet easy enough for a comforting weeknight dinner.
Ingredients (Serves 4)
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2 medium butternut squash, halved lengthwise & seeds removed
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2 tbsp olive oil
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Salt & black pepper, to taste
Filling
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6 slices bacon, chopped
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2 cloves garlic, minced
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3 cups fresh spinach, chopped
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¾ cup crumbled feta cheese
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¼ tsp red pepper flakes (optional)
Optional Garnish
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Fresh parsley or thyme
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Drizzle of honey or balsamic glaze
Instructions
Step 1: Roast the Squash
Preheat oven to 400°F (200°C).
Brush squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
Roast for 40–45 minutes, until tender.
Step 2: Cook Bacon
While squash roasts, cook bacon in a skillet over medium heat until crispy. Remove and drain, leaving about 1 tbsp bacon fat in the pan.
Step 3: Make Filling
Add garlic to the skillet and sauté 30 seconds.
Stir in spinach and cook until wilted.
Remove from heat and mix in bacon and feta.
Step 4: Stuff Squash
Flip roasted squash cut-side up. Spoon filling evenly into each half.
Step 5: Bake Again
Return to oven for 10–12 minutes, until heated through and cheese softens.
Step 6: Serve
Garnish with herbs and drizzle honey or balsamic glaze if desired.
Tips for Best Results
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Roast squash until very tender for best texture.
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Use thick-cut bacon for extra flavor.
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Add filling while squash is hot so flavors meld.
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Don’t overbake after stuffing to avoid dry squash.
Q/A Section
Q1: Can I make this dish ahead of time?
A: Yes! Roast squash and prepare filling ahead, then assemble and bake before serving.
Q2: Can I make this vegetarian?
A: Yes! Skip bacon and add sautéed mushrooms or walnuts.
Q3: Can I use frozen spinach?
A: Yes—thaw and squeeze out excess water first.
Q4: Is this dish good for holidays?
A: Absolutely! It’s festive, colorful, and pairs well with turkey or chicken.
Q5: Can I store leftovers?
A: Yes, refrigerate up to 3 days and reheat in the oven.
