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Stuffed Butternut Squash With Spinach Bacon And Cheese

Name: Stuffed Butternut Squash With Spinach Bacon And Cheese
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium butternut squash; 3 tablespoons olive oil, plus more for drizzling; 1 teaspoon sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1 pound lean ground beef (85-90% lean); 8 slices beef bacon, diced; 1 large yellow onion, finely chopped; 5 cloves garlic, minced; 10-12 ounces fresh spinach, roughly chopped (or 1 package frozen, thawed and squeezed dry); 1/2 cup chicken or vegetable broth; 4 ounces cream cheese, softened; 1/2 cup whole milk ricotta cheese; 1 cup shredded mozzarella cheese (divided); 1/2 cup shredded cheddar cheese; 1/4 cup grated Parmesan cheese; 1/2 teaspoon dried oregano; 1/4 teaspoon nutmeg (optional); 1/2 cup shredded Monterey Jack cheese (or a blend of your choice); 1/4 cup fresh parsley, chopped (for garnish)

When the weather cools and the leaves begin to fall, one can’t help but feel the warmth and comfort of hearty meals. Stuffed butternut squash with spinach, bacon, and cheese is a delightful dish that embodies the spirit of cozy autumn evenings. Imagine vibrant squash halves filled with a savory mix of beef, crispy bacon, and creamy cheeses, all topped with melty goodness. It’s a dish perfect not just for special occasions, but also for a weeknight family dinner that will leave everyone satisfied and reminiscing long after the plates are cleared.

Why Make This Recipe

Offers a perfect balance of flavors and textures
Packed with wholesome ingredients that make for a nutritious meal
Visually stunning, making it a great centerpiece for your dinner table

This stuffed butternut squash is not just about taste—it’s a complete experience combining rich flavors with a beautiful presentation that will impress your family and friends.

Easy Method for Stuffed Butternut Squash With Spinach Bacon And Cheese

Embarking on the journey of cooking stuffed butternut squash might seem a bit daunting at first, but fear not, each step is simple and the reward is absolutely delectable. Grab your favorite apron and let’s dive into this comforting recipe that’s sure to become a staple in your kitchen.

Ingredients

To prepare this hearty dish, you will need the following ingredients:

2 medium butternut squash
3 tablespoons olive oil, plus more for drizzling
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 pound lean ground beef (85-90% lean)
8 slices beef bacon, diced
1 large yellow onion, finely chopped
5 cloves garlic, minced
10-12 ounces fresh spinach, roughly chopped (or 1 package frozen, thawed and squeezed dry)
1/2 cup chicken or vegetable broth
4 ounces cream cheese, softened
1/2 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese (divided)
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon nutmeg (optional)
1/2 cup shredded Monterey Jack cheese (or a blend of your choice)
1/4 cup fresh parsley, chopped (for garnish)

Directions

Preheat your oven and prepare the squash
Preheat your oven to 400°F (200°C). Carefully slice each butternut squash in half lengthwise. Use a spoon to scoop out all the seeds and fibrous strings from the center cavity.
Season and roast the squash
Drizzle the cut sides of each squash half generously with about 3 tablespoons of olive oil. Sprinkle evenly with 1 teaspoon of sea salt, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of smoked paprika. Place the seasoned squash halves cut-side down on a large baking sheet. Roast for about 35-45 minutes, or until the flesh is fork-tender. Remove from the oven and let cool slightly. Keep the oven on.
Cook the beef bacon
In a large, heavy-bottomed skillet, cook the diced beef bacon over medium heat until wonderfully crispy (5-7 minutes). Transfer crispy bacon bits to a plate lined with paper towels, keeping rendered fat in the skillet.
Brown the ground beef
Add the lean ground beef to the same skillet, using the flavorful bacon fat. Break up the beef and cook over medium-high heat until completely browned and no pink remains (7-10 minutes). Drain off any excess grease.
Sauté the aromatics
Add the finely chopped yellow onion to the skillet with the browned ground beef. Sauté over medium heat for about 5-7 minutes until soft and translucent. Add the minced garlic and cook for just 1 minute more, stirring constantly, until fragrant.
Wilt in the spinach and add broth
Add the roughly chopped fresh spinach to the skillet. Cook, stirring frequently, until the spinach completely wilts (3-4 minutes). Pour in 1/2 cup of chicken or vegetable broth. Bring to a gentle simmer for a couple of minutes to allow flavors to meld and the liquid to reduce slightly.
Incorporate the cheeses and seasonings
Remove the skillet from the heat. Stir in the softened cream cheese, whole milk ricotta cheese, 1 cup of the shredded mozzarella cheese, 1/2 cup of shredded cheddar cheese, and 1/4 cup of grated Parmesan cheese. Mix thoroughly until cheeses are fully melted and evenly distributed. Stir in 1/2 teaspoon of dried oregano and 1/4 teaspoon of nutmeg (optional). Taste and adjust salt and freshly ground black pepper. Fold in the crispy beef bacon bits.
Prepare the squash for stuffing
Carefully scoop out some of the tender squash flesh from the center of the roasted butternut squash halves, leaving about a 1/2-inch border. Add the removed squash flesh directly into your savory beef and spinach filling in the skillet. Gently mash it into the mixture to add flavor and thicken the stuffing. Adjust seasoning if necessary.
Stuff the squash
Divide the rich, savory filling evenly among the eight butternut squash halves, piling it high. Gently press the filling down. Arrange the stuffed squash halves on the baking sheet.
Final bake and cheesy topping
Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese evenly over the top of each stuffed squash. Return the baking sheet to your preheated 400°F (200°C) oven. Bake for an additional 15-20 minutes, or until the cheese on top is melted and beautifully golden brown and the filling is heated through and bubbling.
Rest and serve
Remove the baking sheet from the oven. Let the squash rest for about 5-10 minutes before serving. Garnish generously with fresh chopped parsley. Serve these hearty, comforting squash halves as a complete meal on their own or alongside a simple green salad.

Storage Tips for Stuffed Butternut Squash With Spinach Bacon And Cheese

To ensure that your leftovers remain fresh and delicious, follow these storage guidelines:

Refrigerate for 3-4 days at a temperature of 40°F or lower.
For longer preservation, freeze up to 2 months in an airtight container or freezer-safe bag.
To reheat, thaw frozen squash overnight in the refrigerator and then bake in the oven at 350°F until heated through.
If reheating from the fridge, a quick 10-15 minutes in the oven at 350°F will bring back its delightful texture.

Serving Suggestions for Stuffed Butternut Squash With Spinach Bacon And Cheese

Stuffed butternut squashes are not just a meal; they are a delightful centerpiece that can be served in various ways:

Side Option: Pair them with a hearty kale salad for a refreshing crunch to balance the rich flavors.
Elegant Dinners: Consider serving these squashes as a fancy addition to holiday dinners, complemented with cranberry sauce and roasted Brussels sprouts for a seasonal flare.
Meal Prep: If you’re making these for meal prep, serve them with a side of quinoa or brown rice to add more fiber and nutrients to your bite.
Garnishing Options: Enhance the dish by drizzling a balsamic reduction over the top before serving or adding a sprinkle of pine nuts for extra crunch.

Tips to Make Stuffed Butternut Squash With Spinach Bacon And Cheese

Here are a few quick tips to elevate your cooking experience:

Tip 1: Ensure your squash is fresh; it should feel heavy and have a smooth, firm skin.
Tip 2: For extra cheesiness, increase the amount of cheese or mix in some flavorful blue cheese.
Tip 3: Adjust the seasonings to your preference by adding more garlic powder or even a dash of cayenne pepper if you enjoy a little heat.

Variations or Substitutions

If you’re looking to customize this recipe to suit your taste, consider the following:

Vegetarian Variation: Swap out the ground beef and bacon for a mix of beans or lentils. You can keep the rest of the filling with the cheeses and spinach for a healthy protein boost.
Cheese Alternatives: If you’re lactose-intolerant, you can replace dairy cheeses with vegan cream cheese and a combination of nutritional yeast for that cheesy flavor.

FAQs

Q: Can I make this ahead?
A: Absolutely! You can stuff the butternut squash and keep it in the fridge for up to 24 hours before baking. Just cover it with foil to prevent drying out.

Q: Can I use chicken instead of beef?
You can! Just use cooked shredded chicken in place of the ground beef, and keep the cooking method mostly the same.

Q: How do I ensure the squash is tender?
Make sure to roast the squash halves cut-side down, and test with a fork for tenderness before removing it from the oven.

Q: What’s an easy way to reheat leftovers?
Bake them at 350°F for about 15 minutes, or until heated through. You can cover them with foil to retain moisture while warming.

Q: Can I use different types of squash?
Absolutely, acorn squash or pumpkin can serve as excellent alternatives, offering a slightly different flavor profile and texture.

Bringing this stuffed butternut squash recipe to your table is not only a celebration of fall harvest flavors but a process that fills your kitchen with delightful scents. It’s an opportunity to connect with the changing seasons, share time with loved ones, and create lasting memories around a warm, comforting meal. As you enjoy this delicious dish, remember that cooking is as much about the love and care you put into it as it is about the ingredients you choose. Happy cooking!