Garnish with fresh parsley and extra feta if desired. Serve warm.
Notes and Tips
Squash Size: Choose medium-sized squash for even roasting and a manageable serving size.
Filling Options: Add cooked sausage, mushrooms, or nuts for variation.
Meal Prep: Roast the squash and prepare the filling in advance. Stuff and bake when ready to serve.
Texture Balance: For added crunch, sprinkle chopped walnuts or breadcrumbs on top before the final bake.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Q&A
Q: Can I make this vegetarian?
A: Yes, omit the bacon and consider adding sautéed mushrooms or sun-dried tomatoes for a savory touch.
Q: What can I use instead of feta?
A: Goat cheese or ricotta works well as a substitute.
Q: Can I freeze stuffed butternut squash?
A: Yes, but the texture of the squash may soften slightly upon reheating. Freeze in an airtight container and bake from frozen at 350°F (175°C) until heated through.
Q: What’s the best way to scoop the squash?
A: Use a spoon to gently carve out the flesh, being careful not to pierce the skin.
Q: Can I use pre-cut squash?
A: Whole squash is recommended for stuffing, but you can adapt the recipe by layering the filling with roasted squash cubes in a casserole dish.
Q: Is this dish gluten-free?
A: Yes, as long as all added ingredients (like quinoa) are certified gluten-free.
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