Stuffed Butternut Squash with Spinach, Turkey Bacon, and Cheese is a hearty, comforting dish that brings together the sweet and earthy flavors of roasted butternut squash with a savory filling of spinach, crispy turkey bacon, and gooey melted cheese. This dish is perfect for a cozy dinner, offering a balanced blend of protein, vegetables, and a touch of indulgence with the cheese. It’s not only delicious but also a visually stunning dish that will impress your family and guests alike.
Whether you’re looking for a wholesome weeknight dinner or a show-stopping side dish for a special occasion, this recipe has you covered. The natural sweetness of the butternut squash pairs perfectly with the salty turkey bacon and the richness of the cheese, while the spinach adds a burst of color and nutrients. Plus, it’s a versatile recipe that you can easily customize to suit your taste.
Recipe Summary: Stuffed Butternut Squash with Spinach, Turkey Bacon, and Cheese combines the natural sweetness of roasted butternut squash with a savory filling of sautéed spinach, crispy turkey bacon, and melted cheese. This dish is easy to make, yet elegant enough to serve at a dinner party. It’s packed with flavor, nutrients, and is sure to satisfy your craving for comfort food.
Personal Story: I discovered this recipe when looking for a healthy yet satisfying meal to serve during the cooler months. The first time I made it, I was amazed at how all the flavors melded together so beautifully. The sweetness of the butternut squash, the savory turkey bacon, the creamy cheese, and the vibrant spinach made every bite delightful. Now, it’s become a staple in our household, especially during the fall and winter seasons. My family loves it, and I love how easy it is to prepare!
Why You’ll Love Stuffed Butternut Squash with Spinach, Turkey Bacon, and Cheese:
Selling Points:
- Wholesome Comfort Food: A nutritious yet indulgent dish that satisfies cravings while offering plenty of vitamins and protein.
- Beautiful Presentation: The vibrant colors and impressive presentation make it a perfect dish for entertaining.
- Customizable: Easily swap ingredients to fit your dietary preferences or what you have on hand.
- Make-Ahead Friendly: Prepare the squash and filling ahead of time for an easy weeknight meal.
How to Make Stuffed Butternut Squash with Spinach, Turkey Bacon, and Cheese:
- Roast the Squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the squash is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
- Cook the Turkey Bacon: While the squash is roasting, heat a large skillet over medium heat. Add the diced turkey bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
- Sauté the Vegetables: In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with dried thyme, red pepper flakes (if using), and additional salt and pepper to taste.
- Prepare the Filling: Once the spinach is wilted, stir in the cooked turkey bacon. Mix in the shredded mozzarella cheese, allowing it to melt slightly. Taste and adjust seasoning if needed.
- Stuff the Squash: Flip the roasted squash halves over and scoop out some of the flesh to create a well for the filling (you can reserve the scooped-out squash for another use). Spoon the spinach, turkey bacon, and cheese mixture into each squash half, packing it in as needed. Sprinkle the tops with grated Parmesan cheese.
- Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley and serve warm.
Tips:
- Make it Vegetarian: Omit the turkey bacon and add sautéed mushrooms or additional veggies for a vegetarian version.
- Cheese Options: Try using cheddar, Gruyère, or feta for different flavor profiles.
- Use Leftover Squash: The scooped-out squash can be added to soups, salads, or mashed as a side dish.
Substitutions and Variations:
- Swap the Protein: Use regular bacon, pancetta, or even ground sausage instead of turkey bacon.
- Add Grains: Mix in cooked quinoa, farro, or rice to the filling for added texture and heartiness.
- Spice it Up: Add a pinch of cayenne pepper or a splash of hot sauce to the filling for a spicier kick.
Make a Healthier Version:
- Reduce Cheese: Use a smaller amount of cheese or opt for a reduced-fat variety to lower the calorie content.
- Skip the Bacon: Omit the bacon and increase the amount of spinach or add another vegetable for a lighter option.
Closing: This Stuffed Butternut Squash with Spinach, Turkey Bacon, and Cheese is the perfect dish to warm you up on a chilly evening. It’s a delightful combination of flavors and textures, offering a satisfying meal that’s both nutritious and indulgent. Whether you’re serving it as a main course or a side dish, it’s sure to be a hit with everyone at the table. Try it out, and enjoy a taste of comfort and warmth in every bite!
Frequently Asked Questions:
- Can I make this dish ahead of time?
Yes, you can prepare the squash and filling ahead of time and store them separately in the refrigerator. When ready to serve, stuff the squash and bake. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. - Can I use frozen spinach?
Yes, you can use frozen spinach. Just be sure to thaw and drain it well before adding it to the filling. - What main dishes pair well with this recipe?
This dish can be served as a main course or as a side dish. It pairs well with roasted chicken, pork, or a hearty grain salad. - Is this dish gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
Stuffed Butternut Squash with Spinach, Turkey Bacon, and Cheese
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
Keep the screen of your device on
Ingredients
2 medium 2 butternut squashes, halved and seeded
1 tablespoon 1 olive oil
1/2 teaspoon 1/2 salt
1/4 teaspoon 1/4 black pepper
6 slices 6 turkey bacon, diced
1 small 1 onion, diced
3 cloves 3 garlic, minced
5 ounces 5 fresh spinach, roughly chopped
1/2 teaspoon 1/2 dried thyme
1/4 teaspoon 1/4 red pepper flakes (optional)
1 cup 1 shredded mozzarella cheese (or your favorite cheese)
1/4 cup 1/4 grated Parmesan cheese
Fresh parsley, chopped, for garnish
Directions
- Roast the Squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the squash is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
- Cook the Turkey Bacon: While the squash is roasting, heat a large skillet over medium heat. Add the diced turkey bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
- Sauté the Vegetables: In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with dried thyme, red pepper flakes (if using), and additional salt and pepper to taste.
- Prepare the Filling: Once the spinach is wilted, stir in the cooked turkey bacon. Mix in the shredded mozzarella cheese, allowing it to melt slightly. Taste and adjust seasoning if needed.
- Stuff the Squash: Flip the roasted squash halves over and scoop out some of the flesh to create a well for the filling (you can reserve the scooped-out squash for another use). Spoon the spinach, turkey bacon, and cheese mixture into each squash half, packing it in as needed. Sprinkle the tops with grated Parmesan cheese.
- Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley and serve warm.
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