Stuffed Butternut Squash with Feta, Spinach & Bacon

 This recipe transforms humble butternut squash into a stunning and satisfying meal. Roasted until tender and caramelized, the sweet squash is filled with a savory mixture of wilted spinach, salty feta, and crispy bacon. It’s a perfect harmony of flavors and textures that works equally well as a cozy main course or an impressive side dish.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

• 2 medium butternut squashes, halved lengthwise and seeds removed

• 3 tablespoons olive oil, divided

• 1 teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

• 6 slices bacon, cooked until crisp and crumbled

• 4 cups fresh spinach

• ½ cup crumbled feta cheese

• 1 teaspoon dried rosemary or thyme (optional)

Instructions:

Instructions

1. Roast the Squash:

• Preheat your oven to 400°F (200°C).

• Brush the cut sides of the butternut squash halves with 2 tablespoons of olive oil. Season generously with garlic powder, salt, and pepper.

• Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes, or until the flesh is easily pierced with a fork.

2. Prepare the Filling:

• While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

• Add the fresh spinach and sauté for 2-3 minutes, just until wilted. Season with a pinch of salt and pepper.

• Have your crumbled bacon and feta cheese ready.

3. Assemble the Stuffed Squash:

• Once the squash is tender, carefully remove it from the oven. Flip the halves over so the cut side is facing up.

• Using a spoon, gently scoop out a little of the center flesh to create a larger well for the filling (you can mix this scooped-out flesh into the spinach if you like).

• Divide the sautéed spinach evenly among the four squash halves. Top with the crumbled bacon and finish with a generous sprinkling of feta cheese.

4. Melt and Brown the Topping:

• If using, sprinkle the dried rosemary or thyme over the stuffed squash.

• Switch the oven to the broil setting. Return the baking sheet to the oven and broil for 3-5 minutes, watching closely, until the feta is lightly golden and the edges are bubbling.

5. Serve:

• Let the stuffed squash cool for a few minutes before serving. Enjoy warm as a hearty and comforting autumnal dish.

Nutrition (Per Serving)

• Calories: ~320 kcal

• Note: Nutritional information is an estimate and can vary based on specific ingredients used.