Stuffed Butternut Squash with Spinach, Bacon, and Cheese
The Perfect Comfort Food You Never Knew You Needed
Ever had a dish that just feels like a warm hug? Stuffed butternut squash packed with spinach, bacon, and cheese nails that cozy comfort food vibe! This one-pan wonder brings together creamy goodness, savory crunch, and a subtle sweetness that makes each bite feel like a celebration. It’s not just delicious; it’s also a fantastic way to showcase seasonal flavors.
Why Make This Recipe
Why should you whip up this stuffed butternut squash? Well, for starters:
- Easy cleanup: One pan, one squash, and minimal utensils. What’s not to love?
- Affordable and versatile: You can make it as fancy or as low-key as you want! Plus, you can eat it for lunch, dinner, or maybe even breakfast if you’re feeling rebellious. 😏
- Family-friendly: Everyone loves the combination of bacon and cheese. Toss in some veggies, and parents feel like total heroes!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 large butternut squash
- 2 cups fresh spinach
- 4 strips of bacon
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup cooked quinoa or rice (optional)
- Salt and pepper to taste
- Olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Directions
Ready to make magic happen? Just follow these simple steps:
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for about 25-30 minutes, until tender.
- In a skillet, cook the bacon until crispy. Remove and crumble; leave some grease in the pan.
- In the same skillet, add the spinach and cook until wilted.
- In a bowl, combine the wilted spinach, crumbled bacon, cheese, cooked quinoa or rice (if using), garlic powder, and onion powder. Stir to combine.
- Once the squash is done, flip them over and fill each half with the spinach-bacon-cheese mixture.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve warm as a side dish for your holiday meals.
How to Make Stuffed Butternut Squash with Spinach, Bacon, and Cheese (Overview)
Making this beauty is like assembling a delicious puzzle! Start by roasting the squash until it’s tender, then get that aroma of bacon sizzling in your skillet. While you’re at it, wilt some fresh spinach to mix in with your cheesy filling. Don’t skip flipping the squash before stuffing – it’s where the magic happens! 🍽️ Pro tip: a sprinkle of fresh herbs on top elevates it from “good” to “I need this recipe for life!”
How to Serve Stuffed Butternut Squash with Spinach, Bacon, and Cheese
Imagine presenting these gorgeous stuffed squash halves on a colorful plate, with the golden squash contrasting against the vibrant green spinach and rich melted cheese. Drizzle a little balsamic reduction for a fancy touch! It’s not just a feast for the stomach but also a treat for the eyes, aromas swirling around your kitchen. Serve them alongside a simple salad for a well-rounded meal. Let’s just say, each bite screams comfort!
How to Store Stuffed Butternut Squash with Spinach, Bacon, and Cheese
Got leftovers? Good news! These stuffed butternut squashes keep well in the fridge for about 3-5 days. Just store them in an airtight container. You can also freeze them for up to 3 months—just make sure they’re fully cooled first. To reheat, pop them in the oven at 350°F until heated through, or microwave for a quicker option.
Tips to Make Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Timing is key: Roast the squash while cooking the filling to maximize efficiency.
- Cheese lovers rejoice: Go wild with cheese varieties! A mix of mozzarella and parmesan adds an incredible flavor twist.
- Texture matters: For a little crunch, try adding some toasted walnuts or pumpkin seeds on top after baking.
- Flavor boost: Don’t forget to season at each layer—when you’re roasting, cooking, and mixing!
Variation
Want to switch it up? Try making it vegan by swapping out the bacon for some smoked tempeh or mushrooms. You can also replace the cheese with nutritional yeast or a dairy-free version. Feeling adventurous? Add some cranberries for a sweet contrast that complements the savory flavors beautifully!
FAQs
Q: Can I prepare the stuffed squash ahead of time?
A: Absolutely! You can assemble everything a day in advance, cover it, and store it in the fridge until ready to bake.
Q: What if I don’t have quinoa or rice?
A: No worries! You can skip it altogether or use breadcrumbs for added texture.
Q: Can I freeze stuffed butternut squash?
A: Yes! Just make sure it’s fully cooled before freezing it in an airtight container.
📌 Pin this recipe for your next cozy dinner night!
Stuffed Butternut Squash
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for about 25-30 minutes, until tender.
- In a skillet, cook the bacon until crispy. Remove and crumble; leave some grease in the pan.
- In the same skillet, add the spinach and cook until wilted.
- In a bowl, combine the wilted spinach, crumbled bacon, cheese, cooked quinoa or rice (if using), garlic powder, and onion powder. Stir to combine.
- Once the squash is done, flip them over and fill each half with the spinach-bacon-cheese mixture.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve warm as a side dish for your holiday meals.
