Description
A delightful dish of butternut squash halves filled with a savory mix of beef, crispy bacon, and creamy cheeses, perfect for cozy autumn evenings.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400°F (200°C) and slice each butternut squash in half lengthwise. Scoop out the seeds and fibrous strings.
- Drizzle cut sides of each squash half with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Place cut-side down on a baking sheet and roast for 35-45 minutes until tender.
- In a skillet, cook diced beef bacon over medium heat until crispy (5-7 minutes). Set crispy bacon aside.
- Add ground beef to the skillet with bacon fat and cook until browned (7-10 minutes). Drain excess grease.
- Add chopped onion to the skillet, sauté until soft (5-7 minutes), then add minced garlic and sauté for an additional minute.
- Add spinach, cooking until wilted (3-4 minutes). Pour in chicken or vegetable broth and simmer to reduce slightly.
- Remove the skillet from heat. Stir in cream cheese, ricotta, 1 cup mozzarella, cheddar, and Parmesan until melted. Add oregano and nutmeg, then fold in crispy bacon bits.
- Scoop some flesh from the roasted squash and mix with the stuffing. Fill each squash half with the filling and top with remaining mozzarella.
- Return to the oven and bake an additional 15-20 minutes until cheese is melted and golden.
- Let cool for 5-10 minutes, garnish with parsley, and serve.
Notes
This dish can be made ahead and stored in the fridge for up to 24 hours before baking. Pair with a kale salad for a refreshing crunch.
- Prep Time: 15
- Cook Time: 60
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: butternut squash, stuffed squash, autumn recipe, comfort food, easy dinner