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Stuffed Butternut Squash with Feta, Spinach, and Bacon

Roasted butternut squash halves filled with creamy feta, spinach, and crispy bacon — a cozy, flavorful fall dish perfect for dinner or the holidays.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 halves
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method

Ingredients
  

Stuffed Butternut Squash
  • 2 medium butternut squash halved lengthwise and seeds removed
  • 6 slices thick-cut bacon
  • 2 tbsp olive oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 5 cups fresh spinach roughly chopped
  • 1 cup feta cheese crumbled
  • 0.25 cup Parmesan cheese grated
  • salt and pepper
  • fresh thyme or parsley for garnish

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl
  • Knife

Method
 

  1. 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.
  2. Cook chopped bacon in a skillet until crispy. Set aside, reserving 1 tablespoon bacon fat.
  3. In the same skillet, sauté onion until translucent, add garlic and cook briefly, then stir in spinach until wilted.
  4. Add feta, Parmesan, and half the bacon to spinach mixture. Season with salt and pepper.
  5. Flip roasted squash cut side up, mash slightly, and fill with spinach mixture.
  6. Bake 10–15 minutes until warm and slightly golden. Top with remaining bacon and herbs before serving.