Stuffed Butternut Squash
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
691 kcal
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Course
Main Course
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Cuisine
American
Stuffed Butternut Squash
Description
The Stuffed Butternut Squash recipe starts by roasting halved butternut squash until tender, seasoned simply with olive oil, salt, black pepper, and freshly grated nutmeg. After roasting, the squash flesh is scooped out and combined with a mix of sharp cheddar, Parmesan, and ricotta cheese, along with dry thyme and sage for an earthy herbal note. Crisp cooked bacon adds a smoky, savory contrast. The mashed mixture is spooned back into the squash shells and baked until warmed through, delivering a creamy, rich texture with a slight nutmeg warmth and herbaceous undertones.
The taste is rich and savory, with the combination of cheeses creating a velvety texture that complements the natural sweetness of the roasted squash. The crispy bacon balances the creamy filling, while the nutmeg gently enhances the squash's flavor without overpowering it. This preparation results in a comforting dish that works well as a side alongside roasted meats or as a standalone vegetarian option when bacon is omitted.
Serving this dish warm brings out the best of its creamy texture and melded flavors. It can be garnished with sliced green onions for a mild onion bite and a pop of color. The recipe also adapts well for make-ahead meals, as the components can be prepared and assembled in advance, then baked before serving. Nutritional details vary depending on products used and amount of olive oil added.
Ingredients
- 2 butternut squash about 2 lbs each
- extra virgin olive oil
- salt
- black pepper
- nutmeg freshly grated
- 1 lb. Bacon
- 2 cups sharp cheddar cheese 8 oz
- 1 cup Parmesan Cheese shredded
- 1 cup ricotta cheese
- 1 teaspoon thyme dried
- 1 teaspoon sage dried rubbed
- green onion sliced
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with foil.
- Halve each butternut squash lengthwise and remove the seeds. Place the squash cut side up on the prepared baking sheet. Drizzle with olive oil, then season with salt, pepper, and freshly grated nutmeg. Roast the squash until it is tender, 40-60 minutes, depending on the size of the squash. You should be able to pierce the squash easily with a fork. Remove from the oven and let it cool slightly.
- Decrease the oven temperature to 375ºF.
- Dice the bacon into small pieces. Cook in a skillet over medium heat until browned. Remove with a slotted spoon to a paper towel lined plate. Set aside.
- When the squash is cool enough to handle with your hands, scoop out the flesh of the squash, leaving a border around the edges to keep the squash intact.
- Place the squash flesh in a large bowl. Mash with a potato masher. Add 1 1/2 cups of the cheddar cheese, 1/2 cup of the parmesan, the ricotta, thyme, and sage to the squash. Add half of the cooked bacon. Stir all together until fully combined.
- Stuff the squash shells with the mashed squash mixture. Sprinkle the remaining cheddar and parmesan over the tops.
- Return the squash to the oven and bake unit the cheese on top has melted, about 20 minutes.
- Serve the squash topped with the sliced green onions and the remaining bacon.
Notes
- Ensure the butternut squash is tender by roasting until you can easily pierce it with a fork, usually 40-60 minutes depending on size.
- When scooping out the squash flesh, leave a sturdy border to keep the shell intact during filling and baking.
- You can prepare the bacon pieces ahead of time and store them separately before combining with the cheese mixture.
- Use freshly grated nutmeg for the best flavor impact in the seasoning.
- This recipe can be served as a hearty side or a vegetarian main by omitting the bacon or substituting with a plant-based alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Serving | 1butternut squash half | |
| Calories | 691kcal | 35% |
| Carbohydrates | 36g | 12% |
| Protein | 41g | 82% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 0g | 0% |
| Cholesterol | 134mg | 45% |
| Sodium | 1623mg | 68% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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