Roasted Butternut Squash Stuffed with Spinach, Bacon, and Cheese
Ingredients (for 2 people or 4 as a side dish)
1 medium butternut squash
100 g bacon (or smoked lardons)
150 g fresh spinach (or frozen, well-drained)
100 g grated cheese (mozzarella, Emmental, Comté, or a mixture)
50 g cream cheese (such as ricotta, mascarpone, or Philadelphia)
1 small onion (or 1 shallot)
1 clove of garlic (optional)
Olive oil
Salt, pepper, nutmeg
Preparation
1. Prepare and roast the squash
Cut the squash in half lengthwise and remove the seeds.
Brush the flesh with olive oil, season with salt and pepper.
Place the halves cut-side up on a baking sheet lined with parchment paper.
Bake at 190°C (fan-assisted) for 40 to 45 minutes, until the flesh is tender (test with a fork).
2. Prepare the filling
While the squash is roasting:
Fry the bacon in a pan until crispy.
Remove it and sauté the chopped onion (and garlic if using) in a little of the bacon fat or oil.
Add the spinach and cook for a few minutes until wilted. Drain well if it releases a lot of water.
Off the heat, mix together:
The spinach + onion
The crispy bacon
The cream cheese
1/3 of the grated cheese
Salt, pepper, and a pinch of nutmeg
3. Stuff the squash
Once the squash is roasted, lightly scoop out some of the flesh from the center with a spoon (without piercing the skin), and add it to the filling. Mix well.
Fill each half with this mixture. 4. Gratinate
Generously cover with grated cheese.
Return to the oven for 10 to 15 minutes at 200°C (390°F), or until the cheese is melted, golden brown, and crispy.
You can broil it for 2 minutes for an even crispier topping.
Serve with:
A green or arugula salad with a light vinaigrette
Crusty bread or a little rice for heartier appetites
Variations:
Replace the bacon with sliced chicken, smoked tofu, or nuts for a vegetarian version.
Add a little heavy cream to the filling for extra creaminess.
Use a mixture of cheeses: cheddar for flavor, mozzarella for stretchiness, and Parmesan for crispiness.