This stuffed butternut squash with spinach bacon and cheese transforms humble winter squash into a show-stopping main dish that looks fancy but comes together easily. The creamy filling packed with crispy bacon, wilted spinach, and melted cheese creates the perfect balance of savory flavors. I make this stuffed butternut squash with spinach bacon and cheese whenever I want comfort food that feels special enough for guests.
SERVES: 4 | PREP: 20 MIN | COOK: 55 MIN | TOTAL: 1 HR 15 MIN
Ingredients
For the Squash Base
| Ingredient | Amount |
|---|---|
| Medium butternut squash | 2 whole |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
For the Filling
| Ingredient | Amount |
|---|---|
| Bacon strips | 8 strips |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 4 cloves |
| Fresh spinach | 4 cups packed |
| Cream cheese, softened | 8 ounces |
| Shredded mozzarella | 1½ cups |
| Parmesan cheese, grated | ½ cup |
| Dried thyme | 1 teaspoon |
| Red pepper flakes | ¼ teaspoon |
| Salt | ½ teaspoon |
For the Topping
| Ingredient | Amount |
|---|---|
| Shredded cheddar cheese | 1 cup |
| Panko breadcrumbs | ¼ cup |
| Butter, melted | 1 tablespoon |
| Fresh parsley, chopped | 2 tablespoons |
Step-by-Step Instructions
Phase 1: Preparing the Butternut Squash (25 minutes)
Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
Step 2: Cut each butternut squash in half lengthwise using a sharp chef’s knife. Start at the stem end and apply firm, steady pressure as you cut through to the bottom. The squash should split cleanly down the middle.
Step 3: Use a sturdy spoon to scoop out all the seeds and stringy pulp from the center cavity. Scrape firmly to create a smooth bowl shape inside each squash half. This cavity will hold your filling, so make it about 1 inch deep into the flesh.
Step 4: Brush the cut surfaces and cavities with olive oil, then sprinkle evenly with salt and black pepper. The oil helps the squash caramelize beautifully while roasting.
Step 5: Place the squash halves cut-side down on your prepared baking sheet. Roast for 35-40 minutes until a fork easily pierces the flesh. The bottom should show golden brown spots, which add incredible flavor similar to how caramelized butternut squash develops its sweet depth.
Phase 2: Making the Bacon Spinach Filling (15 minutes)
Step 6: While the squash roasts, cook 8 bacon strips in a large skillet over medium heat for 8-10 minutes. Flip them occasionally until they reach your preferred crispiness. Transfer to paper towels to drain, then chop into ½-inch pieces once cool enough to handle.
Step 7: Pour off all but 2 tablespoons of bacon fat from the skillet. Keep the heat at medium and add your diced onion. Cook for 5-6 minutes, stirring occasionally, until the onion turns translucent and soft. You’ll see it start to brown at the edges.
Step 8: Add the minced garlic to the skillet and stir constantly for 1 minute. Your kitchen should smell amazing! The garlic is ready when it becomes fragrant but hasn’t turned brown.
Step 9: Add the fresh spinach in batches since it starts out very bulky. Stir as it wilts down, which takes about 2-3 minutes total. The spinach should reduce to about one-quarter of its original volume.
Step 10: Remove the skillet from heat and stir in the cream cheese until it melts completely into the vegetables. The mixture should look creamy and coat everything evenly. Add the chopped bacon, mozzarella, Parmesan, thyme, red pepper flakes, and salt. Mix everything thoroughly until well combined.
Phase 3: Stuffing and Final Baking (20 minutes)
Step 11: Remove the roasted squash from the oven and carefully flip each half over using tongs or a spatula. The flesh should be tender but still hold its shape. Let them cool for 2-3 minutes so you can handle them safely.
Step 12: Divide the bacon-spinach filling evenly among the four squash halves, packing it gently into the cavities. Use a spoon to mound the filling slightly above the rim. Each half should hold about ¾ cup of filling.
Step 13: In a small bowl, mix the cheddar cheese, panko breadcrumbs, and melted butter together. This creates a crunchy, golden topping. Sprinkle this mixture evenly over each stuffed squash half.
Step 14: Return the stuffed squash to the oven and bake for 15-20 minutes until the cheese on top melts and the breadcrumb topping turns golden brown. You’ll see bubbling around the edges when it’s ready.
Step 15: Remove from the oven and let rest for 5 minutes before serving. This allows the filling to set slightly so it doesn’t spill out when you cut into it. Garnish with fresh parsley just before serving.
Chef’s Notes
Squash Selection: Choose squash that feels heavy for its size with hard, matte skin. Shiny skin means it’s underripe. Each squash should weigh about 2-2.5 pounds for perfect single-serving halves.
Make-Ahead Magic: Prepare the filling up to 24 hours ahead and refrigerate. Roast the squash halves the same day you plan to serve. This splits up the work nicely when hosting.
Bacon Alternative: Turkey bacon works well if you’re watching fat intake. Cook it slightly longer than regular bacon since it doesn’t render as much fat. You’ll need to add 1 tablespoon olive oil to the pan for sautéing the onions.
Cheese Variations: Gruyere or fontina can replace the mozzarella for a more sophisticated flavor profile. The key is using a cheese that melts smoothly and complements the stuffed butternut squash with spinach bacon and cheese without overpowering the other ingredients.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 24g
- Carbohydrates: 38g
- Fat: 28g
- Fiber: 6g
- Sugar: 7g
- Sodium: 890mg
Creative Variations
Italian-Style Stuffed Squash: Replace the bacon with Italian sausage and add sun-dried tomatoes and fresh basil to the filling. Top with extra Parmesan for an Italian twist that rivals this sausage apple stuffed butternut squash recipe.
Vegetarian Version: Skip the bacon entirely and add ½ cup toasted walnuts for crunch and 8 ounces sliced mushrooms sautéed with the onions. The mushrooms provide that savory umami flavor you’ll miss from the bacon.
Mexican-Inspired Filling: Use chorizo instead of bacon, add black beans and corn to the filling, and top with pepper jack cheese. Finish with cilantro and a squeeze of lime.
Greek-Style: Swap bacon for ground lamb, use feta cheese and Kalamata olives in the filling, and add dill and oregano instead of thyme. Top with a dollop of Greek yogurt when serving.
Storage & Reheating
Refrigerator Storage: Place cooled stuffed squash in an airtight container for up to 4 days. The squash flesh softens slightly over time but still tastes delicious.
Freezing: Wrap each cooled squash half tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Label with the date so you remember when you made them.
Reheating from Refrigerated: Place squash on a baking sheet, cover loosely with foil, and warm in a 350°F oven for 15-20 minutes until heated through. Remove the foil for the last 5 minutes to crisp up the topping.
Reheating from Frozen: Thaw overnight in the refrigerator first. Never try to reheat from frozen as the squash will release too much liquid. Follow the refrigerated reheating instructions once thawed.
Troubleshooting Guide
Problem: Squash is too hard after roasting Your oven temperature might be running cool, or the squash needs more time. Return it to the oven and check every 5 minutes by piercing with a fork. The fork should slide in easily with minimal resistance.
Problem: Filling is too runny The spinach released excess water. Next time, squeeze the wilted spinach in a clean kitchen towel to remove moisture before adding it to the filling. If it’s already mixed, add 2 tablespoons more cream cheese to thicken it.
Problem: Bottom of squash is burning Your oven’s bottom element runs hot. Place the baking sheet on a middle rack instead of the lower rack. You can also place another empty baking sheet on the rack below to act as a heat shield.
Problem: Topping won’t brown Finish the dish under the broiler for 2-3 minutes, watching constantly. Keep the oven door slightly open and rotate the pan if needed for even browning. The cheese should bubble and the breadcrumbs should turn golden.
Problem: Squash is falling apart You roasted it too long. The flesh becomes mushy when overcooked. Check for doneness at 35 minutes next time. The squash should be tender but still hold its shape when you lift it with a spatula.
Equipment Essentials
- Sharp chef’s knife (for cutting the hard squash safely)
- Large baking sheet (to fit all four halves)
- Parchment paper (prevents sticking)
- Large skillet (at least 12 inches for the filling)
- Sturdy metal spoon (for scooping seeds)
- Mixing bowls (various sizes for prep)
- Kitchen tongs (for flipping hot squash)
- Paper towels (for draining bacon)
Shopping List
Produce Section
- Butternut squash (2 medium)
- Fresh spinach (4 cups)
- Yellow onion (1 medium)
- Garlic (1 bulb)
- Fresh parsley (1 bunch)
Meat Counter
- Bacon strips (8 strips)
Dairy Section
- Cream cheese (8 oz)
- Shredded mozzarella (1½ cups)
- Parmesan cheese (½ cup)
- Shredded cheddar cheese (1 cup)
- Butter (for 1 tablespoon melted)
Pantry/Baking Aisle
- Olive oil
- Panko breadcrumbs
- Dried thyme
- Red pepper flakes
- Salt
- Black pepper
Success Secrets
1. Room Temperature Matters: Let the cream cheese sit out for 30 minutes before starting. Cold cream cheese won’t blend smoothly into the hot vegetables and creates lumps in your filling.
2. Don’t Skip the Resting Time: Those 5 minutes after baking lets the filling firm up. Cut into it immediately and you’ll have a messy plate instead of a beautiful presentation.
3. Cavity Size is Key: Scoop out enough flesh to create a deep cavity, but leave at least ¼ inch of flesh attached to the skin. Too thin and the squash won’t hold the filling’s weight.
4. Even Bacon Cooking: Arrange bacon strips in a cold skillet before turning on the heat. This renders the fat more evenly and reduces splattering. Your bacon will cook more uniformly this way.
5. Fresh Spinach Works Best: Baby spinach is more tender than mature spinach and wilts faster. Frozen spinach works but you must squeeze out every drop of water or your stuffed butternut squash with spinach bacon and cheese will be watery.
