Stuffed Butternut Squash with Feta, Spinach & Bacon 🧀🥓🍂
Creamy, savory, and comforting—perfect for cozy dinners or holiday tables
This Stuffed Butternut Squash with Feta, Spinach & Bacon is a beautiful balance of sweet roasted squash and a rich, savory filling. The natural sweetness of butternut squash pairs perfectly with smoky bacon, creamy cheeses, tender spinach, and aromatic herbs. Whether served as a hearty side dish or a satisfying main, this recipe delivers comfort, elegance, and bold flavor in every bite.
It’s ideal for fall and winter meals, festive gatherings, or anytime you’re craving something warm and nourishing straight from the oven.
🧡 Why You’ll Love This Recipe
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Comforting and filling without being heavy
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Packed with flavor from smoky bacon and tangy feta
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Naturally gluten-free
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Easy to customize for vegetarian diets
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Elegant enough for holidays, simple enough for weeknights
🛒 Ingredients
For the Squash:
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1 large butternut squash, halved lengthwise and seeds removed
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2 tablespoons olive oil
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Salt and black pepper, to taste
For the Filling:
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6 slices bacon, chopped
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3 cups fresh spinach
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½ small red onion, finely chopped
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2 cloves garlic, minced
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½ teaspoon dried thyme
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½ teaspoon paprika (optional)
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½ cup crumbled feta cheese
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¼ cup cream cheese, softened
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¼ cup grated Parmesan cheese
For Garnish (Optional):
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Chopped fresh parsley
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Extra crumbled feta
👩🍳 Instructions
1️⃣ Roast the Butternut Squash
Preheat your oven to 400°F (200°C).
Brush the cut sides of the butternut squash halves with olive oil and season generously with salt and pepper. Place them cut-side down on a lined baking sheet and roast for 40–45 minutes, or until the squash is fork-tender.
Once roasted, let the squash cool slightly. If desired, scoop out a small portion of the flesh from the center to create a deeper cavity for stuffing—this step is optional but great for extra filling.
2️⃣ Prepare the Filling
While the squash is roasting, cook the chopped bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, reserving 1 tablespoon of the bacon fat in the pan.
Add the chopped red onion to the skillet and sauté for about 3 minutes, until soft and translucent. Stir in the garlic, spinach, thyme, and paprika. Cook until the spinach wilts completely.
Turn off the heat and stir in the cream cheese, feta, Parmesan, and crispy bacon. Mix until the filling becomes creamy and well combined.
3️⃣ Stuff and Bake Again
Spoon the warm filling generously into each squash half, pressing it gently into the cavity.
Return the stuffed squash to the oven and bake for an additional 10–15 minutes, until heated through and lightly golden on top.
4️⃣ Garnish and Serve
Remove from the oven and garnish with chopped parsley or extra feta, if desired. Serve warm and enjoy!