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My Stuffed Butternut Squash is one of those recipes that looks as amazing as it tastes. I love how the sweet roasted squash pairs with that creamy cheesy filling loaded with spinach and crispy bacon. It's become my go-to dish for holiday dinners but honestly it's so good I make it any time I'm craving something special.
Why You'll Love This
There's something magical about how everything comes together in this dish. The creamy cheese crispy bacon and fresh spinach create the perfect filling. It looks gorgeous on your table and it's so easy to make. Plus you can adapt it for different occasions whether you're hosting a holiday dinner or just want a cozy meal at home.
Everything You Need
- Butternut Squash: Pick one that's nice and heavy for its size.
- Cream Cheese: Makes the filling incredibly rich.
- Parmesan: Adds such amazing savory flavor.
- Spinach: Fresh or frozen both work great.
- Bacon: Chopped and crispy adds smoky goodness.
- Olive Oil Salt and Pepper: Simple seasonings let everything shine.
Let's Make It Together
Start by cutting your squash lengthwise rub it with olive oil salt and pepper. Pop it in a 400°F oven cut-side down for about 40 minutes. While that's roasting mix your softened cream cheese shredded Parmesan spinach and most of that crispy bacon save some for topping. Once your squash is tender scoop out some of the flesh leaving a nice border stuff it with your cheesy mixture sprinkle with the extra bacon and bake another 15 minutes. Let it get golden under the broiler right at the end.
Mix It Up
- Different Cheese: Try Asiago or Gruyere they're both amazing.
- Switch The Squash: Acorn squash works great too it cooks faster.
- Change The Greens: Kale or arugula give different flavors.
Keeping It Fresh
- Leftovers: Keep them covered in the fridge for up to 5 days.
- Warming Up: Pop it in a 350°F oven for about 30 minutes.
- Quick Heat: The microwave works too just heat things separately then put them back together.
What to Serve With It
Let me share some of my favorite sides that make this squash even more special:
- Brussels Sprouts: Roast them with bacon pecans and cranberries the flavors are amazing together.
- Asparagus: Try it baked with Gruyere garlic and bacon bits.
- Green Beans: Keep it simple with some toasted pine nuts they're perfect together.
These sides really complete the meal and make your table look beautiful.
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My Best Tips
Here's how to make this dish turn out perfect every time:
- Good Knife: Make sure it's nice and sharp for cutting that squash safely.
- Get Ahead: Cook your bacon and spinach earlier it makes everything easier.
- Even Filling: Take your time scooping out the squash you want every bite to be perfect.
- Golden Top: Don't skip that quick broil at the end it makes the cheese topping irresistible.
Why You Need to Try This
This stuffed squash is one of those recipes that works for any occasion. It's simple enough for a weeknight dinner but looks fancy enough for your holiday table. The way the flavors come together the creamy filling the sweet squash it just makes people happy. Every time I make it someone asks for the recipe.
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Frequently Asked Questions
- → How do I safely cut butternut squash?
Keep fingers away from the knife, use a sharp knife, and make sure the squash is stable on the cutting board. Cut lengthwise for best results.
- → Can I make this ahead?
Yes, you can roast the squash and prepare the filling separately, then stuff and finish baking just before serving.
- → Why broil at the end?
Broiling creates a golden crust on the cheese. Use the second rack from top and watch carefully to prevent burning.
- → Can I make this vegetarian?
Yes, omit the bacon and add extra vegetables or mushrooms for a vegetarian version.
- → How do I know when the squash is done?
The squash should be tender when pierced with a fork after the initial 40-minute roasting period.