Stuffed Butternut Squash with Feta, Spinach, and Bacon
When the air turns crisp and the leaves paint the world in amber hues, there’s no better comfort food than a roasted butternut squash — especially when it’s stuffed with something as hearty and flavorful as feta, spinach, and bacon. This recipe brings together the best of autumn: the natural sweetness of squash, the creamy saltiness of feta, and the smoky crunch of bacon.
It’s a dish that feels fancy enough for a holiday table yet easy enough for a cozy weeknight dinner. The roasted squash becomes buttery and caramelized in the oven, while the filling — a mix of sautéed spinach, garlic, onion, and feta — melds into a rich, savory blend that’s beautifully balanced by the smoky bits of bacon.
The beauty of this recipe is its versatility. You can serve it as a main course for a light dinner or as a stunning side dish for roasted chicken or pork. It’s also naturally gluten-free and can easily be made vegetarian by skipping the bacon.
Ingredients:
- 2 medium butternut squash, halved lengthwise and seeds removed
- 6 slices thick-cut bacon, chopped
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 5 cups fresh spinach, roughly chopped
- 1 cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions:
- Roast the squash:
Preheat your oven to 400°F (200°C). Brush the cut sides of the butternut squash halves with olive oil and season with salt and pepper.
Place them cut side down on a baking sheet lined with parchment paper and roast for 40–45 minutes, or until the flesh is tender and easily pierced with a fork. - Cook the bacon:
While the squash is roasting, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 1 tablespoon of bacon fat in the skillet. - Sauté aromatics:
In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant. - Add the spinach:
Stir in the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat. - Combine the filling:
Add the crumbled feta, Parmesan, and half of the cooked bacon to the spinach mixture. Stir until well combined and creamy. Season with salt and pepper to taste. - Stuff the squash:
Once the roasted squash is ready, flip them cut side up and gently mash a bit of the flesh with a fork to create a small well. Spoon the spinach-feta mixture evenly into each squash half. - Bake again:
Return the stuffed squash to the oven and bake for another 10–15 minutes, just until the filling is warm and slightly golden on top. - Garnish and serve:
Sprinkle the remaining bacon and some fresh thyme or parsley on top before serving. Serve warm and enjoy every cozy, savory bite!
Tips & Tricks
- Choose a medium-sized squash: Smaller ones are perfect for individual servings, while large ones are great for sharing.
- For extra flavor: Drizzle a bit of honey or balsamic glaze over the stuffed squash before serving for a sweet-savory twist.
- Vegetarian version: Omit the bacon and replace it with toasted pine nuts or sautéed mushrooms.
- Add protein: Mix in some shredded cooked chicken or quinoa to make it a heartier meal.
- Make ahead: Roast the squash and prepare the filling up to a day ahead. Assemble and bake when ready to serve.
Stuffed Butternut Squash with Feta, Spinach, and Bacon
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season, and roast cut side down for 40–45 minutes until tender.
- Cook chopped bacon in a skillet until crispy. Set aside, reserving 1 tablespoon bacon fat.
- In the same skillet, sauté onion until translucent, add garlic and cook briefly, then stir in spinach until wilted.
- Add feta, Parmesan, and half the bacon to spinach mixture. Season with salt and pepper.
- Flip roasted squash cut side up, mash slightly, and fill with spinach mixture.
- Bake 10–15 minutes until warm and slightly golden. Top with remaining bacon and herbs before serving.
Why You’ll Love This Dish
There’s something magical about the way creamy feta meets the sweetness of roasted squash. The combination of textures — silky squash, melty cheese, and crispy bacon — makes this dish irresistibly satisfying. And because it’s served right in the squash shell, it looks as beautiful as it tastes.
It’s one of those recipes that make your kitchen smell incredible, your table look festive, and your family ask for seconds. Whether it’s a cozy fall dinner or part of your Thanksgiving spread, this stuffed butternut squash is bound to be a hit.
Serving Suggestions
Serve this dish as:
- A main course with a side of crusty bread or wild rice.
- A holiday side next to roasted turkey or pork tenderloin.
- A vegetable centerpiece for a meatless dinner — hearty, flavorful, and deeply satisfying.
Pair with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir for a perfect autumn meal.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes.
To freeze, scoop out the filling and store separately from the squash halves for up to 2 months. Thaw overnight before reheating.
FAQ
Q: Can I use frozen spinach?
A: Yes! Thaw and drain it well, squeezing out excess water before mixing with the other ingredients.
Q: What’s the best cheese substitute for feta?
A: Goat cheese, ricotta, or even shredded mozzarella work beautifully for a milder flavor.
Q: Can I make this vegetarian?
A: Definitely. Just skip the bacon or use vegetarian bacon or toasted nuts for crunch.
Q: Do I need to peel the squash first?
A: Nope! The skin softens beautifully when roasted and holds the filling in place — plus, it makes for an easy and rustic presentation.
History / Inspiration
Stuffed vegetables have a long culinary tradition around the world — from Mediterranean stuffed peppers to Greek gemista and Middle Eastern dolmas. This butternut squash version takes inspiration from those classic stuffed dishes but leans into autumn’s bounty. The creamy feta and spinach nod to Greek flavors, while the smoky bacon gives it a cozy American twist.
It’s a perfect marriage of earthy, creamy, and savory notes — everything that makes fall cooking so comforting and soul-warming.
