Stuffed Butternut Squash

From late summer right through the winter, butternut squash is widely available, inexpensive and delicious. I have several recipes on this blog that feature this squash, but this is the first time I'm doing a stuffed version.

Roasted and Ready to Stuff

I'm using a variety ingredients but you can customize this list to your liking. It really is quite easy and flexible. For example, if you have a vegetarian or vegan you can cut out the bacon and/or the cheese. You can also add in dried fruits like cranberries and golden raisins.

Stuffing Mixture

Also you can serve this as a main dish with only a side salad and it will fill you up. If you have major carnivores at your table, serve it with a small pork chop on the side. Do feel free to adapt and experiment and all versions will come out just fine.

Ingredients

1 medium sized butternut squash

2-3 pieces of bacon

1 shallot or small onion

1/3 cup pecans or walnuts, roughly chopped

1/2 apple

1 bunch of baby spinach

   (about 2 big handfuls)

1/2 cup shredded mozzarella or crumbled feta cheese

Instructions

Preheat the oven to 350F degrees. Cut the stems from both ends of the squash and cut it in half lengthwise. Using a sturdy spoon or scoop, remove the seeds and discard. Using a sharp but flexible knife, cut a channel from the top down to the area where the seed pod was located. Remove the squash from the channel in as large of pieces as possible and reserve. Oil the flesh inside the shell of the butternut squash and sprinkle with salt and pepper. Oil or spray a foil lined baking sheet and place the squash halves cut sides down. Place in oven and bake for 45 minutes or until squash is tender. Prepare the remaining ingredients while squash bakes. 

Cut the bacon into bite sized pieces and chop the shallot/onion. Cut the removed butternut squash into bite sized pieces. Place a non-stick skillet over medium-high heat and cook the bacon until crispy and remove to a paper towel with a slotted spoon. Pour off the bacon fat into a heat safe measuring cup. Add the butternut squash cut up pieces and cook until slightly brown and cover with a lid and a little bit of water until the squash is tender, about 10 minutes. While the squash cooks, core the apple and cut half into bite sized pieces. Remove cooked squash to a large mixing bowl. Return skillet to medium heat and cook the apple pieces adding a little of the reserved bacon fat if needed until just fork tender, about 5 minutes. Remove apple to mixing bowl with squash and cook the shallot/onion and pecans/walnuts until the onion is tender, about 5 more minutes using some additional bacon fat if needed stirring constantly. Remove the onion and nuts to the bowl with the squash and apple. Add the spinach to the skillet with a little more bacon fat and cook stirring constantly until wilted, 2-3 minutes. Remove to the large bowl with the other cooked ingredients.  

When the squash halves are tender, remove from the oven and turn over so the exposed squash faces up. Let cook 5-10 minutes until they are easier to handle. Mix the cheese and the cooked bacon into the bowl with the other cooked stuffing ingredients and stir to combine. Spoon the mixture into the cooked squash halves and return to the oven for 10-15 minutes until warm and the cheese is melted. Serve.