Stuffed Butternut Squash Feta Cheese (Thai Fusion)
A cozy Thai-inspired main course made with roasted butternut squash with feta, spinach, peanuts, and a hint of yellow curry powder. A cozy, flavorful main course perfect for fall or holiday dinners.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium butternut squash (about 3 lbs total)
- 3 tablespoons oil — 2 tablespoons for brushing, 1 tablespoon for sautéing
- 2 teaspoons salt (1 teaspoon for roasting, remainder for filling)
- ½ teaspoon black or white pepper, or to taste
- 1 pack bacon (about 8-10 oz), chopped and cooked crisp. (Use 3 pieces for browning in the oven for garnishing.)
- 1 onion, finely diced
- 6 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon Thai yellow curry powder
- ⅓ cup crushed peanuts (or swap in pine nuts, walnuts, macadamias, or almonds)
- ⅓ cup chopped parsley
- 8 oz feta cheese, crumbled
- 2 tablespoons honey, agave, or maple syrup
Instructions
- 1
. Slice each squash in half lengthwise, scoop out the seeds, and use a sharp knife (affiliate link) to lightly score the flesh in a crosshatch pattern. This helps the oil and seasoning to soak in.
- 2
. Brush each half with oil, sprinkle with salt, pepper, a dash of yellow curry powder and 1 tablespoon chopped parsley. Place the halves cut-side up on a baking sheet lined with parchment paper. Bake at 420 °F (200 °C) for about 30–35 minutes, until tender and golden.
- 3
. Roast the squash and bacon on the same sheet to save time. Lay 2 or more bacon slices beside the squash—they’ll crisp quickly in 3–4 minutes. Remove once golden, set aside for garnish, and finish baking the squash. The rest goes into the filling. Skip this step if you’re going bacon-free.
- 4
. Heat one tablespoon of oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened and lightly golden. Add the bacon and cook until lightly browned. Stir in spinach, yellow curry powder, parsley, crushed peanuts (or any of your favorite nuts), and the rest of the salt and pepper. Cook until the spinach wilts.
- 5
. Scoop out most of the roasted squash flesh, leaving about ¼-inch around the skin so the halves keep their shape. Add it into the pan with the spinach mixture. Crumble in feta cheese, stir, and taste. The feta should melt slightly, coating everything in a creamy, salty layer. Adjust seasoning to taste.
- 6
. Spoon the mixture back into the squash shells. Top with a little extra feta or shredded cheese if you like. Bake for 10–12 minutes to warm everything through and lightly brown the top.
- 7
. Top with the crispy bacon bits, more fresh herbs, and a drizzle of honey, Agave or maple syrup for that sweet-savory Thai balance. Serve warm and watch everyone go back for seconds.