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Two butternut squash halves filled with butternut squash, cheese, and bacon.

Stuffed Butternut Squash

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American


Roasted butternut squash is mashed with lots of cheese and bacon and then stuffed back into the squash skins and baked in this filling and comforting Stuffed Butternut Squash.



  • 2 butternut squash, about 2 lbs each
  • Extra virgin olive oil
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 lb. Bacon
  • 2 cups (8 oz) sharp cheddar cheese
  • 1 cup shredded parmesan cheese
  • 1 cup ricotta cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rubbed sage
  • Sliced green onions


  1. Preheat the oven to 425ºF. Line a baking sheet with foil.
  2. Halve each butternut squash lengthwise and remove the seeds. Place the squash cut side up on the prepared baking sheet. Drizzle with olive oil, then season with salt, pepper, and freshly grated nutmeg. Roast the squash until it is tender, 40-60 minutes, depending on the size of the squash. You should be able to pierce the squash easily with a fork. Remove from the oven and let it cool slightly.
  3. Decrease the oven temperature to 375ºF.
  4. Dice the bacon into small pieces. Cook in a skillet over medium heat until browned. Remove with a slotted spoon to a paper towel lined plate. Set aside.
  5. When the squash is cool enough to handle with your hands, scoop out the flesh of the squash, leaving a border around the edges to keep the squash intact.
  6. Place the squash flesh in a large bowl. Mash with a potato masher. Add 1 1/2 cups of the cheddar cheese, 1/2 cup of the parmesan, the ricotta, thyme, and sage to the squash. Add half of the cooked bacon. Stir all together until fully combined.
  7. Stuff the squash shells with the mashed squash mixture. Sprinkle the remaining cheddar and parmesan over the tops.
  8. Return the squash to the oven and bake unit the cheese on top has melted, about 20 minutes.
  9. Serve the squash topped with the sliced green onions and the remaining bacon.

Recipe Notes:

Adapted from The Rachael Ray Show

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information calculated using 1 tablespoon of extra virgin olive oil.


  • Serving Size: 1 butternut squash half
  • Calories: 691
  • Sugar: 13 g
  • Sodium: 1623 mg
  • Fat: 44 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 41 g
  • Cholesterol: 134 mg

Keywords: butternut squash, stuffed butternut squash, butternut squash recipe

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