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Stuffed Butternut Squash Filled with Feta, Spinach, and Bacon

A savory fall dish featuring roasted butternut squash stuffed with a creamy, flavorful mix of feta, spinach, and crispy bacon.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 halves
Course: Dinner, Main Course
Cuisine: American, Fall Comfort Food
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Squash
  • 1 large butternut squash halved lengthwise and seeded
  • 2 tbsp olive oil
  • salt and pepper to taste
For the Filling
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 cups fresh spinach roughly chopped
  • 6 slices bacon cooked and crumbled
  • 0.75 cup feta cheese crumbled
  • 0.25 cup breadcrumbs optional
  • 1 tsp dried thyme
  • 0.25 tsp crushed red pepper flakes optional
  • fresh parsley for garnish

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Drizzle the squash halves with olive oil, season with salt and pepper, and roast cut side down for 40–45 minutes.
  3. Cook bacon until crispy, crumble, and set aside. Sauté onion in reserved bacon fat until translucent.
  4. Add garlic and spinach, cooking until spinach is wilted.
  5. In a bowl, mix spinach mixture, bacon, feta, breadcrumbs, and thyme.
  6. Scoop out a little of the roasted squash flesh and mix it with the filling.
  7. Stuff the squash halves with filling and bake for 15–20 minutes until golden and crisp on top.
  8. Garnish with fresh parsley and serve warm.

Notes

You can easily make this recipe vegetarian by omitting the bacon and adding toasted nuts for crunch.