🎃 Stuffed Butternut Squash with Feta, Spinach & Bacon
🍽️ Description
A cozy, flavor-packed dish where roasted butternut squash halves are filled with a savory mixture of crispy bacon, sautéed spinach, and tangy feta cheese. The natural sweetness of the squash pairs beautifully with the salty, creamy filling—perfect as a hearty side or a satisfying main.
📝 Ingredients
For the squash:
- 1 large butternut squash, halved lengthwise & seeds removed
- 2 tbsp olive oil
- Salt & black pepper
For the filling:
- 6 strips bacon, chopped
- 2 cups fresh spinach
- 2 cloves garlic, minced
- ½ cup feta cheese, crumbled
- ¼ cup red onion, finely chopped
- ¼ tsp chili flakes (optional)
- 2 tbsp cream or Greek yogurt (optional, for creaminess)
👩🍳 Instructions
- Roast the squash
- Preheat oven to 200°C (400°F).
- Drizzle squash halves with olive oil, season with salt and pepper.
- Place cut-side down on a baking tray and roast for 35–45 minutes until tender.
- Cook the filling
- In a pan, cook bacon until crispy. Remove and set aside.
- In the same pan, sauté onion and garlic for 2–3 minutes.
- Add spinach and cook until wilted.
- Return bacon to the pan and mix well.
- Stuff the squash
- Flip roasted squash cut-side up and gently scoop a bit of flesh to make room (optional).
- Fill with the bacon-spinach mixture.
- Top with crumbled feta and a drizzle of cream or yogurt if using.
- Bake again
- Return to oven for 10–15 minutes until heated through and slightly golden on top.
- Serve
- Garnish with fresh herbs or chili flakes and serve warm.
❓ Q&A
Q: Can I make this vegetarian?
A: Yes—skip bacon and use mushrooms, sun-dried tomatoes, or toasted nuts for depth.
Q: Can I prepare it ahead?
A: You can roast the squash and prep the filling in advance; assemble and bake before serving.
Q: What pairs well with this?
A: A light salad, grilled chicken, or crusty bread.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in the oven for best texture.