Sweet roasted butternut squash halves filled with a savory mixture of crispy bacon, garlicky spinach, and creamy feta. Perfect as a cozy fall dinner or impressive holiday side.
Ingredients (Serves 4)
1 large butternut squash (or 2 small), halved lengthwise & seeds removed
1 tbsp olive oil
Salt & black pepper to taste
Filling
6 slices bacon, chopped
2–3 cloves garlic, minced
3 cups fresh spinach (packed)
½ small onion, finely diced
¾ cup crumbled feta cheese
¼ cup grated Parmesan (optional)
½ tsp dried thyme (or fresh thyme)
¼ tsp red pepper flakes (optional)
Optional add-ins:
½ cup cooked quinoa or rice (for a heartier filling)
2 tbsp chopped walnuts or pecans
Drizzle of honey or balsamic glaze
Instructions
Roast the Squash
Preheat oven to 400°F (200°C).
Brush cut sides of squash with olive oil. Season with salt & pepper.
Place cut-side down on a lined baking sheet.
Roast for 35–45 minutes until fork-tender.
Remove from oven and let cool slightly. Scoop out a small amount of flesh from the center (leave a sturdy border) and set aside to mix into filling.
Make the Filling
Cook chopped bacon in a skillet over medium heat until crispy.
Remove bacon with a slotted spoon; leave about 1 tbsp bacon fat in pan.
Add onion and cook until softened (3–4 minutes).
Stir in garlic and cook 30 seconds.
Add spinach and cook until wilted.
Chop reserved squash flesh and stir into mixture.
Remove from heat and mix in bacon, feta, Parmesan, thyme, and red pepper flakes.
Taste and adjust seasoning.
Stuff & Bake
Flip squash halves cut-side up.
Spoon filling evenly into each cavity.
Return to oven and bake 10–15 minutes until heated through and slightly golden on top.
For extra browning, broil 1–2 minutes.
Serve With
Simple arugula salad
Roasted chicken
Crusty bread
Tips
For vegetarian version: skip bacon and add sautéed mushrooms.
For extra sweetness: drizzle with honey before serving.
For meal prep: store in fridge up to 3 days and reheat at 350°F.
