A delicious fall dish combining sweet butternut squash with savory feta, spinach, and crispy bacon for a hearty meal.
Savory Stuffed Butternut Squash with Feta, Spinach, and Bacon
When the leaves start to turn and the air gets that familiar chill, I can’t help but reminisce about the cozy evenings spent in my grandmother’s kitchen. The aroma of roasting squash would fill the air, hinting at the warmth and comfort of homemade meals. One dish that always stood out during the fall months was her stuffed butternut squash. Over time, I crafted my own version that blends nostalgia with a modern twist—enter the Savory Stuffed Butternut Squash with Feta, Spinach, and Bacon. You’ll be amazed by how these flavors sing together!
What Makes This Recipe Special
This dish is a delightful combination of sweet and savory, with the earthy notes of butternut squash perfectly complementing the salty tang of feta and the smoky crunch of bacon. The creamy spinach filling adds a luscious texture that rounds out the dish beautifully. Plus, it’s easy to prepare ahead of time, making it a perfect choice for busy weeknights or a laid-back family gathering.
Ingredients
Here’s what you’ll need for this hearty recipe:
- 2 medium-sized butternut squash
- 4 cups fresh spinach (or 2 cups frozen, thawed and drained)
- 1 cup crumbled feta cheese
- 6 strips of bacon, chopped
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or fresh if you have it)
- Salt and pepper to taste
- Olive oil for drizzling
- Optional: a handful of walnuts or pine nuts for added crunch
Cooking Instructions
First things first, let’s preheat that oven to 400°F (200°C). While it’s heating up, carefully cut your butternut squash in half lengthwise and scoop out the seeds. A simple trick is to use a spoon for the scooping—easy peasy! Place the squash halves cut-side up on a baking sheet, drizzle with a little olive oil, and sprinkle some salt and pepper for flavor.
Next, pop them into the oven and roast for about 30-40 minutes, or until tender. You’ll know they’re done when you can easily pierce the flesh with a fork. While the squash is baking, let’s work on the filling.
In a skillet over medium heat, cook the chopped bacon until crispy. Once it’s perfectly golden, transfer it to a paper towel to drain the excess grease, leaving about a tablespoon in the pan. Add the diced onion to the skillet and sauté until translucent, which should take about 2-3 minutes.
Then, toss in the minced garlic and fresh spinach (if using frozen, add that now). Cook until the spinach wilts down—just a minute or two will do. Turn off the heat and stir in the crumbled feta, bacon, oregano, salt, and pepper. The mix should smell heavenly!
When the squash has cooled just enough to handle, use a fork to fluff up the insides, creating a little crater for your filling. Spoon the savory mixture generously into each half of the squash, pressing it down gently. If you like a bit of crunch, sprinkle some nuts on top as a tasty finishing touch.
Pop the stuffed squash back in the oven for another 10-15 minutes, just enough time for everything to meld together and for the tops to turn a light golden brown.
Serving Suggestions
This stuffed butternut squash makes for a stunning centerpiece on any dinner table. Serve it as a main dish paired with a simple arugula salad drizzled with lemon vinaigrette for a refreshing crunch. For a heartier option, complement it with wild rice or quinoa on the side.
Tips and Variations
If you’re looking to switch things up, consider substituting turkey bacon for a lighter version, or try swapping feta with goat cheese for a creamier texture. For a vegan twist, replace the bacon with sautéed mushrooms and use a plant-based cheese alternative. Pre-roast the squash one day ahead to save even more time if you’re planning this dish for a gathering.
Q&A Section
Q: Can I prepare this dish in advance?
Absolutely! You can prepare the filling ahead of time and stuff the squash right before baking.
Q: How do I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to three days. Simply reheat in the oven or microwave when you’re ready to enjoy more!
Q: Is there a way to make this gluten-free?
Yes, this recipe is naturally gluten-free! Just make sure any optional toppings or dressings you choose are also gluten-free.
Q: Can I use other vegetables instead of butternut squash?
Definitely! Acorn squash or even bell peppers make lovely substitutes. Just adjust the cooking time accordingly.
Behind The Scenes
Creating this recipe was a joy and a bit of trial and error. The first few rounds had me experimenting with the filling combinations, and I didn’t realize how essential the bacon was for that depth of flavor until I tried a vegetarian version—delicious but missing that savory punch. After a few tests, I found the perfect balance of ingredients, and my family gave it a seal of approval!
Final Thoughts
Enjoy this Savory Stuffed Butternut Squash as a warm hug on a chilly night, or serve it during gatherings for a dish that sparks conversation and delight. It pairs beautifully with a crisp white wine like Sauvignon Blanc or groups wonderfully alongside roasted veggies.
Can’t wait for you to try this out! Let me know how yours turns out!
Main Ingredients
- 2 medium medium-sized butternut squash
- 4 cups fresh spinach (or 2 cups frozen, thawed and drained)
- 1 cup crumbled feta cheese
- 6 strips of bacon, chopped
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or fresh if you have it)
- Salt and pepper to taste
- Olive oil for drizzling
- 1 handful of walnuts or pine nuts (optional) For added crunch
Preparation
Preheat the oven to 400°F (200°C).
Cut each butternut squash in half lengthwise and scoop out the seeds.
Place squash halves cut-side up on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
Roasting
Roast the squash in the oven for about 30-40 minutes, or until tender.
Filling Preparation
In a skillet over medium heat, cook the chopped bacon until crispy.
Transfer the bacon to a paper towel to drain excess grease, leaving about a tablespoon in the pan.
Add diced onion to the skillet and sauté until translucent, about 2-3 minutes.
Stir in the minced garlic and fresh spinach (or thawed frozen spinach) until the spinach wilts, about 1-2 minutes.
Turn off the heat and mix in the crumbled feta, cooked bacon, oregano, salt, and pepper.
Stuffing and Final Roasting
Once the squash has cooled slightly, fluff the insides with a fork to create a space for the filling.
Generously spoon the filling into each half of the squash and sprinkle nuts on top if desired.
Return the stuffed squash to the oven for another 10-15 minutes until heated through and golden on top.
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 7gSodium: 600mgFiber: 5gSugar: 6g
You can prepare the filling ahead of time and stuff the squash right before baking. For a lighter version, use turkey bacon or replace feta with goat cheese. For a vegan option, use sautéed mushrooms and plant-based cheese.
