Description
A cozy and impressive stuffed butternut squash filled with savory feta, spinach, and crispy bacon, perfect for impressing guests or enjoying a warm meal at home.
Ingredients
- 1 medium butternut squash
- 2 cups fresh spinach
- 1 cup crumbled feta cheese
- 4 slices bacon, diced
- 1 clove garlic, minced
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
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Instructions
- 1. Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, then sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 40 to 50 minutes until tender.
- 2. In a skillet over medium heat, cook the diced bacon until crisp, about 5 to 7 minutes. Remove bacon and set aside, leaving drippings in the skillet. Sauté minced garlic and spinach in the drippings until wilted, about 3 to 4 minutes.
- 3. Return bacon to the skillet and stir in feta cheese and oregano. Mix until well combined and the cheese softens a bit.
- 4. Once squash is tender, turn halves over with flesh facing up. Divide filling evenly between halves, pressing down gently so the filling hugs the squash.
- 5. Return stuffed squash to the oven and bake for an additional 15 to 20 minutes until heated through and the feta starts to meld into the spinach and bacon.
- 6. Let rest for a few minutes, then serve hot. Sprinkle a bit more feta if you are feeling fancy.