Stuffed Butternut Squash with Feta, Spinach, and Bacon.

Description

This dish features a roasted half of a winter squash (such as butternut or sweet dumpling squash) loaded with a rich, savory filling. It is packed with wilted greens (like spinach or kale), chunks of baked feta cheese, and crispy bacon pieces.

Ingredients

The Squash Base

• 1 winter squash (such as butternut squash), cut in half lengthwise and deseeded

• 1 tablespoon olive oil

• Salt and black pepper to taste

The Filling

• 6–8 oz feta cheese, cut into cubes

• 4–6 slices of bacon, cooked and chopped into crispy bits

• 2–3 cups fresh spinach or kale

• 1 tablespoon butter or olive oil (for cooking greens)

• Optional: A pinch of dried thyme, rosemary, or garlic powder

Instructions

1. Roast the Squash:

   • Preheat your oven to 400°F (200°C).

   • Brush the cut sides of the squash with olive oil, and season with salt and pepper.

   • Place them cut-side down on a baking sheet and roast for about 35–45 minutes, or until the flesh is tender when pierced with a fork. Flip them cut-side up when done.

2. Prepare the Greens:

   • While the squash roasts, heat a small amount of oil or butter in a skillet over medium heat.

   • Add the spinach or kale and sauté for 2–3 minutes until just wilted. Remove from heat.

3. Cook the Bacon:

   • Fry the bacon slices in a pan until crispy, then chop them into small pieces.

4. Assemble and Bake:

   • Layer the wilted greens inside the cavity of the roasted squash halves.

   • Tuck the cubed feta cheese and crispy bacon pieces generously over and into the greens.

   • Return the stuffed squash to the oven for another 10–15 minutes, or until the feta is warm and slightly golden around the edges.