Roasted Butternut Squash Stuffed with Bacon, Mushrooms & Spinach
A hearty and flavorful fall dish where roasted butternut squash halves are filled with a savory mixture of crispy bacon, mushrooms, spinach, and parmesan.
- Prep10 min
- Cook40 min
- Total50 min
- DifficultyEasy
- Servings8
This stuffed butternut squash makes a stunning centerpiece for a fall dinner. The sweet, roasted squash pairs beautifully with the rich, savory filling of crispy bacon, earthy mushrooms, and wilted spinach.
It's a complete meal in itself, but you can also serve it as a side dish alongside roasted chicken or pork. The filling comes together quickly while the squash roasts, making it a practical choice for a weeknight meal or a special occasion.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F.
- Place the squash halves on a baking sheet, cut side up. Brush with olive oil and season with salt and pepper. Roast until fork-tender, about 35–45 minutes, depending on size.
- Meanwhile, heat a large skillet over high heat and add the diced bacon. Cook until crispy, then transfer to a paper towel-lined plate, leaving 1–2 tablespoons of the bacon fat in the pan.
- Add the onion and mushrooms to the hot fat and sauté over high heat until the onion softens and the mushrooms start to brown. Stir in the garlic and cook for another minute.
- Add the spinach in batches, stirring until each batch wilts before adding more.
- Remove the skillet from the heat. Stir in the almonds, parmesan, and parsley. Taste and adjust seasoning with salt and pepper if needed.
- Fill the roasted squash halves with the filling. If you like, sprinkle a little extra cheese on top. Place under the broiler for a few minutes until golden, then serve.
💡 Tips
- To save time, you can roast the squash ahead and reheat before filling.
- For a vegetarian version, omit the bacon and sauté the vegetables in olive oil.
- Any leftover filling is delicious tossed with pasta or served on toast.
Inspired by a recipe from My Kitchen Escapades