Stuffed Butternut Squash with Feta, Spinach & Bacon

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Description

This hearty yet elegant dish features roasted butternut squash halves stuffed with a savory filling of crispy bacon, tender spinach, caramelized onions, garlic, and creamy feta cheese. The sweetness of the squash pairs perfectly with the salty, smoky bacon and tangy feta, creating a comforting dish that works as a main course or a show-stopping side.

Ingredients Stuffed Butternut Squash with Feta, Spinach & Bacon

  • 2 medium butternut squash, halved lengthwise and seeds removed

  • 6 slices of bacon, chopped

  • 2 tbsp olive oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 6 cups fresh spinach (or 1 package frozen, thawed & drained)

  • 1 tsp dried thyme (or 1 tbsp fresh)

  • 1 tsp smoked paprika

  • ½ tsp black pepper

  • ½ tsp salt (adjust as bacon and feta are salty)

  • 1 cup feta cheese, crumbled

  • ¼ cup grated Parmesan (optional, for extra richness)

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Roast the Squash

    • Preheat oven to 400°F (200°C).

    • Drizzle the cut sides of squash with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet.

    • Roast for 35–40 minutes, or until flesh is tender and easily pierced with a fork.

  2. Prepare the Filling

    • In a skillet, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tbsp bacon fat.

    • Add onion to the pan and sauté until golden brown. Stir in garlic and cook 1 more minute.

    • Add spinach, thyme, smoked paprika, and pepper. Cook until spinach wilts (about 3 minutes).

    • Stir in cooked bacon and feta cheese. Remove from heat.

  3. Stuff the Squash

    • Once squash is roasted, flip them over. Use a spoon to gently mash some of the flesh, creating space for filling while mixing it slightly with the squash.

    • Spoon spinach-bacon-feta mixture evenly into each half. Top with Parmesan if using.

  4. Bake Again

    • Return stuffed squash to oven and bake for 10–12 minutes, until cheese is slightly melted and golden.

  5. Serve

    • Garnish with fresh parsley and serve warm.

 Servings

  • Serves 4 people (half squash per person)

Nutritional Info (per serving, approx.)

  • Calories: 380

  • Protein: 14g

  • Fat: 23g

  • Carbohydrates: 28g

  • Fiber: 6g

  • Sugar: 8g

 Notes

  • Use pre-roasted squash to save time.

  • Can substitute feta with goat cheese or ricotta for a creamier version.

  • Vegetarian option: Omit bacon and add sautéed mushrooms or chickpeas.

  • Pairs beautifully with a simple green salad or roasted chicken.

 Tips

  • For extra flavor, brush squash with maple syrup before roasting.

  • Add cooked quinoa, wild rice, or couscous to the filling to make it heartier.

  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

 Benefits

  • Nutrient-rich: Butternut squash is high in vitamin A, C, and fiber.

  • Balanced flavors: Combines sweet, salty, smoky, and tangy in one dish.

  • Versatile: Can be a vegetarian main or a side for festive meals.

  • Satisfying: High in protein (from bacon & feta) and fiber, keeping you full.

Q & A

Q: Can I make this ahead of time?
A: Yes! Roast the squash and prepare the filling in advance. Assemble and bake before serving.

Q: What’s a good cheese substitute if I don’t like feta?
A: Goat cheese, ricotta, or even mozzarella work well.

Q: Can I freeze stuffed butternut squash?
A: Yes, but for best texture, freeze only the roasted squash and filling separately. Assemble fresh before baking.

Q: How do I make it vegan?
A: Skip the bacon and cheese; use mushrooms, walnuts, and nutritional yeast for a savory filling.

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