I tucked a creamy spinach, bacon, and cheese filling into sweet roasted squash to create a Stuffed Butternut Squash that makes a striking addition to holiday menus and an easy weeknight centerpiece.

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I love taking simple fall produce and making it a little bit showy, so I pile salty bacon and tender spinach into roasted squash halves and call it dinner. This Stuffed Butternut Squash somehow feels special without much fuss, its filling creamy and cheesy yet bright, and it made me re-think all the Winter Squash Recipes I usually ignore.

I know it sounds like one of those holiday-only things, but honestly I’ll make it on a weeknight, too, when I want something that feels elevated but still easy, youll be surprised how quickly it becomes a go-to.

Ingredients

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Butternut squash: sweet, nutty packed with fiber and vitamin A adds mild natural sweetness
Bacon: Salty smoky and high in protein and fat, gives crunchy savory contrast
Spinach: Leafy green low calorie, rich in iron and folate, adds brightness and texture
Gruyere or Cheddar: melts beautifully, gives creamy gooey richness and sharp savory notes
Cream cheese: adds tangy creaminess and helps bind filling makes mixture silky and rich
Egg: binds everything, adds protein and structure so the filling holds together
Parmesan: Salty nutty umami boost, a little goes a long way for flavor
Olive oil: used for roasting, adds healthy fats and a subtle fruity note

Ingredient Quantities

2 medium butternut squash (about 2 to 3 lb total)

2 tbsp olive oil, plus extra for drizzling

Kosher salt and freshly ground black pepper, to taste

6 slices bacon, chopped (about 6 oz)

1 small yellow onion, chopped

2 cloves garlic, minced

8 oz fresh baby spinach (about 4 cups loosely packed)

4 oz cream cheese, softened

1 large egg, lightly beaten

1 cup shredded Gruyere or sharp cheddar (about 4 oz)

1/4 cup grated Parmesan cheese

1/4 tsp ground nutmeg (optional)

2 tbsp chopped fresh parsley or thyme for garnish (optional)

How to Make this

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1. Preheat the oven to 400°F. Cut each butternut squash in half lengthwise, scoop out the seeds, rub the cut sides with about 2 tablespoons olive oil and season with kosher salt and freshly ground black pepper. Place the squash cut side up on a parchment lined baking sheet and roast until very tender, about 40 to 50 minutes.

2. While the squash roasts, fry the chopped bacon in a large skillet over medium heat until crispy. Transfer bacon to paper towels to drain and leave about a tablespoon of the bacon fat in the skillet, or use a little olive oil if you prefer.

3. Add the chopped onion to the skillet and sauté in the bacon fat until translucent, about 4 to 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

4. Add the fresh baby spinach in batches, stirring until it wilts and most of the moisture cooks off. Season with salt, pepper and about 1/4 teaspoon ground nutmeg if using. Remove the skillet from heat and stir in the crumbled bacon.

5. When the squash is cool enough to handle, scoop out most of the flesh leaving a roughly 1/4 inch rim so the shells hold their shape. Chop the scooped squash flesh and add it to the spinach mixture.

6. In a mixing bowl beat together the softened cream cheese and the lightly beaten egg until smooth. Stir in the shredded Gruyere or sharp cheddar and the grated Parmesan, then fold in the spinach, bacon and squash mixture. Taste and adjust salt and pepper.

7. Spoon the filling into each squash half, packing it in and mounding slightly. Drizzle a little olive oil over the tops and sprinkle extra shredded cheese on top if you like.

8. Reduce the oven to 375°F and return the stuffed squash to the baking sheet. Bake about 15 to 20 minutes, until the filling is set and the cheese is melted and bubbly.

9. For a browned top, place the squash under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.

10. Let the stuffed squash rest a few minutes, then garnish with chopped fresh parsley or thyme and serve hot.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Sharp chef’s knife (for halving and chopping the squash and onion)
3. Cutting board
4. Large skillet (for bacon, onions and spinach)
5. Spoon or ice cream scoop (to hollow the squash)
6. Mixing bowl
7. Rubber spatula or wooden spoon (for folding the filling)
8. Cheese grater and a pair of tongs or paper towels (for draining bacon)

FAQ

Q: Can I roast the squash ahead of time?

A: Yes. Roast the halves until just tender, cool, wrap and refrigerate up to 3 days. If you already stuffed them, hold for 24 hours max, then bake before serving. If frozen, wrap tightly and freeze cooked halves up to 2 months, thaw overnight in the fridge before reheating.

Q: How do I keep the filling from getting soggy?

A: Squeeze the cooked spinach well, cook bacon until crisp and drain the fat, and dont overfill the cavity. Also let the squash sit uncovered in the oven last 5 minutes to dry things out and brown the top.

Q: What if I dont like bacon or want it vegetarian?

A: No problem. Skip the bacon and sauté mushrooms or use toasted walnuts or pecans for crunch. You can also use a smoked salt or a little liquid smoke to keep that savory vibe.

Q: Can I swap the cheeses or the cream cheese?

A: Yep. Gruyere can be swapped for sharp cheddar, fontina, or a good melting goat cheese for tang. If you cut cream cheese, add a splash of cream or an extra egg to help bind the filling.

Q: How do I pick the right butternut squash?

A: Look for medium sized squash that feel heavy for their size, have hard unblemished skin, and a uniform tan color. Avoid soft spots or deep cuts.

Q: Best way to reheat leftovers?

A: Reheat in a 350 F oven covered for 15-20 minutes until warmed through, or microwave in short bursts if youre in a hurry. If chilled, add 10-15 minutes extra so the center warms up.

Stuffed Butternut Squash With Spinach, Bacon, And Cheese Recipe Substitutions and Variations

Bacon: pancetta or prosciutto for the same porky kick, turkey bacon if you want it leaner; if you want it vegetarian try smoked tempeh or sautéed mushrooms with smoked paprika for umami.
Cream cheese: swap with ricotta (about 1/2 cup) or mascarpone for extra richness; for a lighter option drain thick Greek yogurt and use that, it’ll be tangier but still bind well.
Gruyere or sharp cheddar: fontina, smoked gouda, or Monterey Jack melt similarly and are great substitutes; for dairy free use a good plant-based shredded cheese plus a sprinkle of nutritional yeast for flavor.
Fresh baby spinach: baby kale, Swiss chard, or chopped collard greens work fine, you just have to sauté them a bit longer to wilt; frozen chopped spinach is also okay, just thaw and squeeze out excess water first.

Pro Tips

– Dry the spinach really well, squeeze it in a clean towel or press it in a colander, dont skip this or the filling will be watery and soggy.
– Let the cream cheese come to room temp so it mixes smooth with the egg, if its cold you get lumps and a lumpy filling.
– Crisp the bacon and save about a tablespoon of the fat to sauté the onion, it gives way more flavor than plain oil, trust me.
– Don’t overpack the squash shells, leave a little rim so they hold their shape and the filling can set evenly, overstuffed ones can spill or stay too wet.
– Taste and season at the end since bacon and cheeses are salty, and broil only for a minute or two to brown the top but watch it closely cause it burns fast.

Stuffed Butternut Squash With Spinach, Bacon, And Cheese Recipe

Recipe by Bob Jones

0.0 from 0 votes

I tucked a creamy spinach, bacon, and cheese filling into sweet roasted squash to create a Stuffed Butternut Squash that makes a striking addition to holiday menus and an easy weeknight centerpiece.

Servings

servings

Calories

456

kcal

Equipment: 1. Baking sheet lined with parchment paper
2. Sharp chef’s knife (for halving and chopping the squash and onion)
3. Cutting board
4. Large skillet (for bacon, onions and spinach)
5. Spoon or ice cream scoop (to hollow the squash)
6. Mixing bowl
7. Rubber spatula or wooden spoon (for folding the filling)
8. Cheese grater and a pair of tongs or paper towels (for draining bacon)

Ingredients

2 medium butternut squash (about 2 to 3 lb total)
2 tbsp olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper, to taste
6 slices bacon, chopped (about 6 oz)
1 small yellow onion, chopped
2 cloves garlic, minced
8 oz fresh baby spinach (about 4 cups loosely packed)
4 oz cream cheese, softened
1 large egg, lightly beaten
1 cup shredded Gruyere or sharp cheddar (about 4 oz)
1/4 cup grated Parmesan cheese
1/4 tsp ground nutmeg (optional)
2 tbsp chopped fresh parsley or thyme for garnish (optional)

Directions

Preheat the oven to 400°F. Cut each butternut squash in half lengthwise, scoop out the seeds, rub the cut sides with about 2 tablespoons olive oil and season with kosher salt and freshly ground black pepper. Place the squash cut side up on a parchment lined baking sheet and roast until very tender, about 40 to 50 minutes.
While the squash roasts, fry the chopped bacon in a large skillet over medium heat until crispy. Transfer bacon to paper towels to drain and leave about a tablespoon of the bacon fat in the skillet, or use a little olive oil if you prefer.
Add the chopped onion to the skillet and sauté in the bacon fat until translucent, about 4 to 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Add the fresh baby spinach in batches, stirring until it wilts and most of the moisture cooks off. Season with salt, pepper and about 1/4 teaspoon ground nutmeg if using. Remove the skillet from heat and stir in the crumbled bacon.
When the squash is cool enough to handle, scoop out most of the flesh leaving a roughly 1/4 inch rim so the shells hold their shape. Chop the scooped squash flesh and add it to the spinach mixture.
In a mixing bowl beat together the softened cream cheese and the lightly beaten egg until smooth. Stir in the shredded Gruyere or sharp cheddar and the grated Parmesan, then fold in the spinach, bacon and squash mixture. Taste and adjust salt and pepper.
Spoon the filling into each squash half, packing it in and mounding slightly. Drizzle a little olive oil over the tops and sprinkle extra shredded cheese on top if you like.
Reduce the oven to 375°F and return the stuffed squash to the baking sheet. Bake about 15 to 20 minutes, until the filling is set and the cheese is melted and bubbly.
For a browned top, place the squash under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.
Let the stuffed squash rest a few minutes, then garnish with chopped fresh parsley or thyme and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.