Stuffed Butternut Squash with Feta, Spinach & Bacon

Stuffed Butternut Squash with Feta, Spinach & Bacon is a hearty and flavorful dish that perfectly combines sweet,

savory, and creamy elements. This recipe is a stunning centerpiece for any meal, offering a comforting balance of textures and tastes.

The dish starts with a roasted butternut squash, which is halved and hollowed to create the perfect vessel. The natural sweetness of the tender squash pairs beautifully with the rich,

salty flavors of crispy bacon, tangy feta cheese, and earthy spinach.

Stuffed Butternut Squash with Feta, Spinach & Bacon

Ingredients

2 medium butternut squashes, halved and seeds removed

3 tbsp olive oil, divided

1 tsp garlic powder

Salt and pepper, to taste

4 cups fresh spinach

1/2 cup crumbled feta cheese

6 slices bacon, cooked and crumbled

1 tsp dried rosemary or thyme (optional)

Directions

Prep the squash: Preheat oven to 400°F (200°C). Brush the cut sides of the butternut squash with 2 tbsp olive oil. Sprinkle with garlic powder, salt, and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes or until tender.

Sauté the spinach: While the squash is roasting, heat 1 tbsp olive oil in a skillet over medium heat. Add spinach and sauté until wilted, about 2-3 minutes. Season lightly with salt and pepper.

Stuff the squash: Once roasted, flip the squash halves cut-side up. Scoop out a small amount of flesh to create a cavity for the filling. Divide the sautéed spinach evenly among the halves. Top with crumbled feta cheese and bacon bits.

Broil to perfection: Sprinkle with dried rosemary or thyme, if using. Place the stuffed squash back in the oven under the broiler for 3-5 minutes until the feta is golden and slightly melted.