Dive into culinary authenticity with this roasted stuffed butternut squash, a comforting dish that enhances autumn flavors. The natural sweetness of the squash perfectly harmonizes with crispy bacon and melting cheeses. This easy recipe transforms a simple squash into an elegant main course. The roasted squash develops caramelized notes contrasting with the savory filling. A complete dish that warms hearts and delights taste buds, embodying the essence of comfort food.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Preheat oven to 190°C. Cut the squash in half lengthwise and remove seeds. Brush the flesh with olive oil, salt and pepper. Bake for 40-45 minutes until the flesh is tender.
- 2
Meanwhile, fry the bacon until crispy. Set aside. In the same pan, sauté the chopped onion and garlic. Add the spinach and let it wilt. Drain the mixture well.
- 3
Mix in a bowl: spinach, onion, bacon, fresh cheese and 1/3 of the grated cheese. Season with nutmeg, salt and pepper. Scoop out some of the cooked squash flesh and incorporate it into the filling.
- 4
Fill the squash halves with the filling. Sprinkle with the remaining grated cheese. Bake for 10-15 minutes at 200°C until the cheese is golden and bubbly.
- Time saver: Use frozen spinach already drained
- Vegetarian: Replace bacon with pecans or smoked tofu
- Creamy: Add 2 tablespoons of fresh cream to the filling
- Serving: Accompany with green salad for a balanced meal
