This stuffed butternut squash is cozy, creamy, and loaded with flavor.
It’s the kind of dish that looks fancy but is actually super simple to make.
You roast the squash until it’s sweet and tender, then stuff it with crispy bacon, sautéed spinach, tangy feta, and a little garlic.
The mix of salty, savory, and sweet is just so good.
It’s one of those recipes that feels like fall but works year-round too.
Why I Love This Recipe
I’ve made this dish more times than I can count, especially when I want something warm and filling without it being too heavy. It always hits the spot. The squash gets caramelized and soft, the filling is creamy and salty, and the little bits of bacon? Game changer.
- It’s perfect for lunch or dinner
- You can prep parts ahead
- It looks impressive without much effort
- Fills you up but won’t weigh you down
Servings & Cook Time
Servings: 4
Total Time: 1 hour
Prep: 15 minutes
Cook: 45 minutes
Macros (per serving)
- Calories: 340
- Protein: 12g
- Carbs: 28g
- Fat: 22g
- Fiber: 6g
- Sugar: 8g
Why This Recipe Works (Quick Science)
Roasting the squash brings out its natural sugars, making it tender and slightly sweet. The fat from the bacon adds richness and depth, while the feta adds salt and tang that balances it all. Spinach adds earthiness and color. The combo of textures—creamy squash, chewy bacon, soft spinach, and slightly melted feta—is key.
Common Mistakes
- Not roasting long enough: If the squash isn’t fork-tender, it’ll be hard to scoop and eat.
- Overstuffing: Too much filling can spill over and get messy. Use just enough to fill the center nicely.
- Not seasoning the squash: Salt and pepper before roasting makes a big difference in flavor.
What to Serve With
- Side salad with lemon vinaigrette
- Roasted garlic bread or a crusty baguette
- A warm bowl of soup (like tomato or lentil)
- White wine or sparkling water with lemon
FAQ
Can I make this vegetarian?
Yes! Just skip the bacon or use a veggie alternative.
Can I use another cheese?
Goat cheese or ricotta work well, too.
Can I use frozen spinach?
Yep. Just thaw and squeeze out all the liquid before sautéing.
How do I know when the squash is done?
You should be able to easily poke a fork through the thickest part.
Can I freeze this?
It’s better fresh, but you can freeze the filling on its own.
What You’ll Need
- 2 medium butternut squash, halved and seeds scooped
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices bacon, chopped
- 2 cups fresh spinach, roughly chopped
- 1 clove garlic, minced
- ½ cup crumbled feta cheese
- Optional: 2 tablespoons breadcrumbs for topping
Tools You’ll Need
- Sharp knife and cutting board
- Spoon (to scoop seeds)
- Baking sheet
- Skillet
- Mixing bowl
- Small spoon for filling
- Oven mitts
Substitutions & Variations
- Swap bacon for turkey bacon or skip it
- Use goat cheese or ricotta instead of feta
- Add cooked quinoa or rice to the filling to bulk it up
- Use kale instead of spinach
- Sprinkle chopped nuts on top for crunch
Make Ahead Tips
- Roast the squash up to 2 days ahead and store in the fridge
- Cook the filling the day before and store separately
- Assemble before baking for a quick dinner
Step-by-Step Instructions
Step 1: Prep and Roast the Squash
Brush the cut sides of 2 halved butternut squash with 1 tablespoon olive oil. Sprinkle evenly with ½ teaspoon salt and ¼ teaspoon black pepper. Place cut side down on a lined baking sheet and roast at 400°F for 40–45 minutes until fork-tender.
Step 2: Cook the Bacon
While the squash roasts, cook 4 slices chopped bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain.
Step 3: Sauté Spinach and Garlic
In the same skillet with some bacon fat, add 1 clove minced garlic and cook for 30 seconds. Add 2 cups roughly chopped spinach and cook until wilted, about 2 minutes.
Step 4: Mix the Filling
In a bowl, mix the sautéed spinach and garlic with the cooked bacon and ½ cup crumbled feta cheese. Stir gently to combine.
Step 5: Fill the Squash
Take the roasted squash out of the oven. Let cool slightly, then flip and use a spoon to scoop out some flesh to make room for the filling (optional). Spoon the filling into the squash halves. Sprinkle with 2 tablespoons breadcrumbs if using.
Step 6: Bake Again
Return the filled squash to the oven and bake at 400°F for another 10 minutes, until the tops are golden and everything is heated through.
Step 7: Serve It Up
Remove from the oven and let cool for a few minutes. Serve warm, directly on a plate or shallow bowl.
Leftovers & Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the oven at 350°F until warm, about 10–15 minutes
- You can microwave, but it may soften the texture more
Wrap Up
This stuffed butternut squash is comfort food without the fuss. It’s got everything: creamy, savory, salty, and a little sweet. Make it once and it’ll be on your regular rotation. Try it out, and leave a comment to let me know how it went or if you have any questions—I’d love to hear from you!