Stuffed Butternut with Feta Spinach

This savory stuffed butternut squash combines the natural sweetness of roasted squash with a savory filling of spinach, salty feta, and crispy bacon. Perfect for a cozy dinner or as an impressive side dish that looks as good as it tastes.

I first made this dish for a dinner party where I needed something that could be partially prepped ahead. Now it has become my go to impressive dinner for date nights at home because it feels special without requiring complicated techniques.

Ingredients

• Butternut squash: Forms the edible vessel and provides natural sweetness that contrasts beautifully with the savory filling
• Fresh spinach: Adds nutrition and a tender texture that soaks up flavor
• Crumbled feta cheese: Brings tangy saltiness and becomes creamy when heated
• Bacon: Adds smoky richness and crispy texture throughout the filling
• Garlic: Provides aromatic depth and enhances all the other flavors
• Olive oil: Helps the squash roast to caramelized perfection
• Dried oregano: Brings an optional Mediterranean note that complements the feta

Step-by-Step Instructions

Prepare and Roast the Squash:

Halve your butternut squash lengthwise and scoop out the seeds thoroughly. Drizzle the flesh generously with olive oil making sure to coat all surfaces. Season with salt and pepper then place cut side down on a baking sheet. The cut side down position helps create caramelization and prevents the squash from drying out during the long roasting time.

Cook the Bacon:

Dice bacon into small pieces before adding to a cold skillet. Heat gradually to medium which renders fat more effectively than starting with a hot pan. Cook until pieces are uniformly crisp with a deep golden color which typically takes 5 to 7 minutes. Remove the bacon pieces with a slotted spoon but keep those flavorful drippings in the pan.

Create the Filling:

Add minced garlic to the bacon fat and cook just until fragrant about 30 seconds. Be vigilant as garlic burns quickly. Add spinach in batches if necessary letting it wilt down completely. Return the crispy bacon to the skillet and stir in crumbled feta cheese and oregano. The residual heat will slightly soften the feta without melting it completely.

Stuff and Bake:

Once the squash is tender when pierced with a fork carefully flip the halves over so the cavity faces up. Divide the spinach mixture between the two squash halves pressing down gently to create a compact filling. Return to the oven for the final bake which allows the flavors to meld beautifully.

Save

The first time I served this dish my husband was skeptical about butternut squash being substantial enough for dinner. By the time he finished his portion he declared it was one of the most satisfying vegetable focused meals he had ever eaten. I attribute this to the perfect marriage of the sweet squash with the salty savory filling.

Make Ahead Options

This dish shines in its ability to be prepped ahead. You can roast the butternut squash a day in advance and refrigerate it. The filling can also be prepared separately and stored. When ready to serve simply stuff the squash and complete the final baking step adding about 10 extra minutes to the baking time if coming from the refrigerator. This makes it perfect for entertaining when you want to minimize last minute cooking.

Ingredient Swaps

The versatility of this recipe is one of its greatest strengths. The bacon can be replaced with turkey bacon for a lighter option or smoked tofu for a vegetarian version. The feta cheese can be swapped with goat cheese for a creamier result or blue cheese for a more intense flavor profile. For those who avoid dairy nutritional yeast mixed with toasted walnuts provides a savory element that works surprisingly well.

Serving Suggestions

This stuffed butternut squash pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal serve it alongside a grain like wild rice or quinoa to soak up the juices. During fall and winter celebrations it makes a stunning vegetable centerpiece that even meat eaters will appreciate.

Health Benefits

Butternut squash is often overlooked as a nutritional powerhouse. Beyond its vitamin A content which supports eye health it provides vitamin C antioxidants and fiber. The spinach adds iron and folate while the protein from the bacon and feta makes this a surprisingly balanced meal. By controlling the amount of added salt you can create a dish that satisfies both nutritional needs and flavor cravings.

Recipe FAQs

→ Can I make this dish vegetarian?

Absolutely! Simply omit the bacon or substitute it with smoked tofu or tempeh for a similar smoky flavor. You can also add extra vegetables like mushrooms for additional texture and umami flavor.

→ How do I know when the butternut squash is properly cooked?

The butternut squash is done when you can easily pierce the flesh with a fork. The skin should appear slightly wrinkled and the flesh should be tender but not mushy.

→ Can I prepare any components ahead of time?

Yes! You can roast the butternut squash halves up to a day ahead and refrigerate them. You can also prepare the filling mixture in advance. When ready to serve, stuff the cold squash with the filling and bake until everything is heated through.

→ What can I serve with stuffed butternut squash?

This dish works well as a standalone meal, but pairs beautifully with a simple green salad, crusty bread, or a side of quinoa. For a more substantial meal, consider serving with roasted chicken or a simple protein.

→ Can I use other types of cheese instead of feta?

Certainly! Goat cheese, blue cheese, or even grated parmesan would make excellent substitutes. Each will bring a different flavor profile to the dish while maintaining that creamy, tangy element.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, or microwave on medium power to prevent the squash from becoming too soft.