Prep time:
About 20 minutes
Cook time:
About an hour for the first baking plus about 30 minutes after atuffing
Total time:
About one and half hour
Servings:
2-4 servings
Yield:
2 halved stuffed butternut squash
Cheesy Bacon And Mushroom Stuffed Butternut Squash
Prepare to embark on a culinary adventure where savory meets sublime with our Cheesy Bacon and Mushroom Stuffed Butternut Squash recipe! Imagine tender roasted butternut squash halves brimming with a symphony of flavors – crispy bacon, earthy mushrooms, and ooey-gooey melted cheese, all coming together in perfect harmony. This dish is not only a feast for the eyes but a celebration for your taste buds, delivering a delightful combination of textures and tastes. Get ready to elevate your dinner table with this show-stopping centerpiece that’s sure to leave everyone craving seconds!
I love cooking with butternut squash as soon as the autumn starts. There are so many other stuffings that you could add according to preference. I like to use whatever is laying around in my kitchen. And this time I found bacon, cream cheese; onions and mushrooms.
Ingredients
- 1 medium butternut squash
- Diced bacon , I used about 150 grams
- 1 cup diced mushrooms (any variety you prefer)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated cheese cheese
- 1/4 cup grated Parmesan cheese(optional)
- 2 tablespoons chopped fresh parsley
- Some rosemary and thyme
- Salt and pepper to taste
- Olive oil
Step by step instrusctions:
1.Preheat your oven to 375°F (190°C).
2.Cut the butternut squash in half lengthwise and scoop out the seeds and membranes. Drizzle the cut sides with olive oil and sprinkle with salt, pepper, rosemary and thyme(herbs are optional). Place them on a baking sheet lined with parchment paper. I like to turn them around once between baking. But you can bake them either the cut side up or down. Both work fine in my opinion.
3.Roast the squash in the preheated oven for about 40-50 minutes, or until the flesh is tender when pierced with a fork.
4. While the squash is roasting, cook the diced bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
5. In the same skillet with the bacon fat, add the diced onion and mushrooms. Cook until softened and slightly browned, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
6. Once the squash is cooked, remove it from the oven and carefully flip the halves over so they’re cut-side up. ( If you choose to bake them with the cut sides down.)
7. Scoop out the flesh of the squash with a spoon carefully leaving it hollow for the stuffing. Be careful not to go too deep and damage the skin of the squash.
8. Mash the scooped butternut squash gently with a fork.
9.In a bowl, mix together the mashed squash, cooked bacon, mushroom mixture, shredded cheese, cream cheese, grated Parmesan cheese(optional), and chopped parsley.
10. Spread the bacon and mushroom mixture evenly into the hollowed-out center of each squash half. Add grated cheese over the mix.
11. Bake for another 15-20 minutes or until the cheese has melted.
12. Sprinkle some parsely if you like!
Bon Appétit! Find my other pumkin and squash recipes here!
