Stuffed Butternut Squash with Creamy Spinach, Bacon & Cheese

this RECIPE

This Stuffed Butternut Squash is the ultimate comfort food meets healthy indulgence! With roasted butternut squash filled with a creamy Parmesan, spinach, and bacon mixture, this dish is hearty, flavorful, and perfect for fall.

This savory and cheesy stuffed butternut squash is a rich yet wholesome dish, perfect as a main course or a stunning side dish. The natural sweetness of roasted squash pairs beautifully with the salty bacon, creamy cheese, and garlicky spinach.

Serve it as a weeknight dinner, a Thanksgiving side, or a cozy fall meal!

Ingredients

• 2 medium butternut squash
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 oz cream cheese, softened
• 1 cup shredded Parmesan cheese
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 8 strips cooked bacon, chopped

Optional Garnishes:

• Fresh parsley or basil
• Extra Parmesan cheese
• Toasted walnuts or pecans for crunch

Instructions

1️⃣ Preheat & Prep the Squash

• Preheat your oven to 400°F (200°C).
• Slice the butternut squash in half lengthwise and scoop out the seeds.
• Drizzle with olive oil and season with salt and pepper.

2️⃣ Roast the Squash

• Place the squash halves cut side down on a baking sheet.
• Roast for 40 minutes, or until tender when pierced with a fork.

3️⃣ Prepare the Filling

• While the squash is roasting, sauté the spinach in olive oil until wilted.
• In a large bowl, mix together:
  Softened cream cheese
  Shredded Parmesan cheese
  Sautéed spinach
  Half of the chopped bacon
• Mix well until creamy and combined.

4️⃣ Stuff the Squash

• Flip the roasted squash halves cut side up.
• Scoop out some of the flesh, leaving a 1-inch border (save for another use like soup or mash).
• Fill the squash halves with the spinach, cheese, and bacon mixture.

5️⃣ Bake Again & Broil

• Sprinkle the remaining chopped bacon on top.
• Bake for 15 more minutes at 400°F (200°C).
• Optional: Broil for 3-5 minutes to get a golden, crispy top.

6️⃣ Serve & Enjoy!

• Garnish with extra Parmesan, fresh parsley, or toasted nuts for added crunch.
• Serve warm and enjoy this cheesy, comforting, and hearty dish!

Notes

• Want It Extra Creamy? Add ½ cup shredded mozzarella for extra cheesiness.
• Need More Protein? Stir in cooked chicken or turkey to the filling.
• Make It Vegetarian: Omit bacon and add toasted nuts or sautéed mushrooms.
• Use the Leftover Squash Flesh: Blend into soups, mash it, or mix into pasta sauces.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Main Dish, Side Dish
• Method: Roasting & Baking
• Cuisine: American, Comfort Food
• Diet: Low-Carb, Gluten-Free

Equipment Needed

• Baking sheet
• Large mixing bowl
• Sharp knife
• Skillet (for sautéing spinach)

Nutrition (Per Serving, Approx.)

• Calories: ~400 kcal
• Carbohydrates: ~25g
• Protein: ~15g
• Fat: ~28g
• Fiber: ~6g

Helpful Tips for the Best Stuffed Butternut Squash

1️⃣ Make Cutting Easier – Butternut squash can be tough to slice!
✅ Microwave it for 30-60 seconds to soften the skin before cutting.
✅ Use a sharp chef’s knife and cut lengthwise with steady pressure.

2️⃣ Roast Cut Side Down – This helps trap steam inside, making the squash extra tender and caramelized.

3️⃣ Scoop Carefully – Leave a 1-inch border when scooping out the flesh to keep the squash sturdy for stuffing.

4️⃣ Use Full-Fat Cream Cheese – It makes the filling extra rich and creamy.

5️⃣ Want a Crunchy Topping? – Sprinkle with toasted nuts, breadcrumbs, or crispy fried onions before baking.

6️⃣ Balance the Sweetness – Butternut squash is naturally sweet. If you prefer a more savory taste, add a pinch of smoked paprika, cayenne, or nutmeg.

7️⃣ Customize the Filling! – Add cooked mushrooms, ground turkey, or sausage for extra flavor and protein.

8️⃣ Make It a Meal – Serve with roasted chicken, quinoa, or a fresh arugula salad for a complete dish.

9️⃣ Leftovers Taste Even Better! – Store in the fridge for up to 3 days and reheat in the oven at 350°F (175°C) for 10 minutes.

???? Meal Prep Friendly – Roast the squash and prep the filling a day in advance, then just stuff and bake when ready!

Conservation and Storage

Refrigeration (Up to 3 Days)

• Store leftovers in an airtight container in the fridge.
• Reheat in the oven at 350°F (175°C) for 10 minutes, or microwave in 30-second intervals.

Freezing (Up to 2 Months)

• Wrap stuffed squash tightly in foil and freeze.
• Reheat directly from frozen at 375°F (190°C) for 30-40 minutes.

Avoid freezing raw squash halves—they release too much water when thawed.

Substitutions and Variations

• Cheese Swap: Use goat cheese, feta, or ricotta instead of cream cheese.
• Add More Veggies: Sauté mushrooms, bell peppers, or kale into the filling.
• Spice It Up: Sprinkle in red pepper flakes or smoked paprika for a kick.
• Make It Vegan: Swap cream cheese for cashew cream and use a plant-based bacon alternative.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Roast the squash and prep the filling up to a day ahead. Stuff and bake when ready to serve.

Can I use acorn or spaghetti squash instead?

Yes! Acorn squash works well, but spaghetti squash will have a stringier texture.

What pairs well with stuffed butternut squash?

This dish pairs great with roasted chicken, turkey, quinoa, or a fresh green salad.

Conclusion

This Stuffed Butternut Squash is creamy, cheesy, and packed with flavor. Whether you serve it as a main dish or a side, it’s comforting, satisfying, and perfect for fall!

???? Tried this recipe? Let me know in the comments! For more cozy squash recipes, check out Roasted Maple Glazed Butternut Squash or Creamy Butternut Squash Soup.

Enjoy!

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