Description
A delicious and hearty dish featuring roasted butternut squash filled with a savory mixture of feta cheese, bacon, and aromatic herbs.
Ingredients
- 2 small butternut squash, about 2 lb each
- 8 slices bacon, chopped
- 6 oz feta cheese, crumbled
- ½ cup shredded mozzarella cheese
- 1 small red onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon maple syrup, optional
- 2 tablespoons pumpkin seeds, optional
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Carefully cut each butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season lightly with salt and black pepper.
- Place the squash halves cut-side down on the baking sheet. Roast for 35–45 minutes, until the flesh is tender when pierced with a fork.
- Cook the chopped bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, reserving about 1 tablespoon of bacon drippings.
- Add the diced red onion to the skillet and cook for 3–4 minutes until softened. Stir in the garlic, thyme, and smoked paprika and cook for another 30 seconds.
- Remove the squash from the oven and let it cool slightly. Scoop out some of the flesh from each half, leaving a sturdy border. Chop the scooped flesh and combine it with the bacon, onion mixture, crumbled feta, and half of the mozzarella.
- Spoon the mixture evenly into the roasted squash halves. Sprinkle the remaining mozzarella over the tops. Drizzle with maple syrup if desired.
- Return the stuffed squash to the oven and bake for 10–15 minutes, until the filling is hot and the cheese is melted and lightly golden.
- Sprinkle with fresh parsley and pumpkin seeds, if desired. Serve warm.
Notes
- For a vegetarian option, omit the bacon.
- Feel free to add other vegetables to the filling for extra flavor.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg