Stuffed Butternut Squash Spinach (Print-Friendly Version)
Roasted butternut squash filled with creamy spinach, bacon, and Parmesan cheese for rich flavor.
# Ingredients List:
→ Butternut Squash
01 -
2 medium butternut squash
02 -
2 tablespoons olive oil
03 -
0.25 teaspoon salt
04 -
Freshly ground black pepper, to taste
→ Spinach, Bacon, and Cheese Filling
05 -
1 tablespoon olive oil
06 -
170 grams fresh spinach
07 -
225 grams cream cheese
08 -
100 grams Parmesan cheese, shredded
09 -
6 strips bacon, cooked and chopped
10 -
3 tablespoons fresh thyme leaves
# How to Make It:
01 -
Preheat oven to 200°C (400°F).
02 -
Slice each butternut squash in half lengthwise. Keep fingers clear of the knife. Use a spoon to remove seeds and attached fibers.
03 -
Arrange squash halves cut-side up on a baking sheet. Drizzle with 2 tablespoons olive oil and rub evenly. Season with salt and black pepper. Place halves cut-side down. Optionally, line baking sheet with parchment paper. Roast for 40 minutes.
04 -
While squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach and cook 5 minutes until wilted. Drain any moisture. In a large microwave-safe bowl, briefly soften cream cheese in the microwave; do not melt. Add Parmesan, cooked spinach, and half the chopped bacon. Mix thoroughly.
05 -
After roasting, remove the squash from oven and set cut-side up. Cool slightly, then use a spoon to scoop out some flesh, leaving a 2.5 cm border. Divide spinach mixture among the 4 squash halves and fill evenly. Top with the remaining bacon.
06 -
Return filled squash halves to the oven. Roast at 200°C (400°F) for 15 minutes, until the cheese mixture is melty.
07 -
Optionally, broil for 3–5 minutes on the oven's second-highest rack to create a golden crust on the cheese, watching closely to prevent burning.
08 -
Finish with a sprinkle of fresh thyme leaves and freshly ground black pepper before serving.
# Extra Tips:
01 -
Line baking tray with parchment paper for easy cleaning.
02 -
Monitor closely while broiling to prevent burning the cheese or squash.