Stuffed Butternut Squash with Red Fox, Cream Cheese, Spinach & Bacon

This Stuffed Butternut Squash recipe is a deliciously savoury dish perfect for autumn meals.

The roasted butternut squash is filled with a creamy and rich mixture of Red Fox cheese, cream cheese, sautéed spinach, and crispy bacon, creating a perfect balance of flavours and textures. The sweet, caramelised squash pairs beautifully with the tangy creaminess of the filling, making it a hearty, flavourful option that can serve as a main course or side dish. Perfect for a comforting family dinner or a special occasion!

Ingredients

2 medium-sized butternut squashes 2 tablespoons olive oil
1⁄4 teaspoon salt
Ground black pepper
1 tablespoon olive oil
200g fresh spinach
230g cream cheese
150g Red Fox, grated
6 strips of streaky bacon, cooked and chopped

Method

1. Preheat oven to 200C. Prepare the butternut squash. Slice each one in half lengthwise. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
2. Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of butternut squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper. Turn the squash over, and place it cut sides down on a baking sheet. Roast for 40 mins.
3. While the butternut squash is roasted, prepare the cheese mixture. In a medium skillet, heat olive oil on medium heat and add fresh spinach. Cook for about 5 minutes until the spinach wilts.
4. Add the grated Red Fox, cooked spinach, and half of the chopped cooked bacon to the same bowl. Mix everything well.
5. By this time, you have roasted the butternut squash for 40 minutes. Remove from the oven and turn cooked squash halves cut sides up.
6. Let it cool slightly. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides, and add the cooked flesh to the spinach mixture.
7. Divide the spinach, bacon, and cheese mixture among the 4 halves and stuff the squash until the mixture is levelled. Top with the remaining chopped cooked bacon.
8. Roast the stuffed butternut squash for 15 more minutes until the cheese mixture melts and the top is golden brown.
9. Top with freshly ground black pepper.

Recipe from Belton Farm