Loaded Butternut Squash with Bacon & Feta

Tired of roasting butternut squash the same old way?

This loaded butternut squash recipe takes things to a whole new level. Filled with crispy bacon, tangy feta, creamy crème fraîche, and topped with golden breadcrumbs and toasted seeds for the ultimate crunch.

Watch The recipe Video Below

Loaded Butternut Squash with Bacon & Feta

Ingredients

For the Squash:

1 x Whole Butternut Squash

40g x Butter

Salt and Black Pepper, to taste

For the Filling:

4 x Spring Onions, chopped (greens reserved for garnish)

7 x Rashers Smoky Streaky Bacon, cut into lardons

200g x Feta Cheese, crumbled

60g x Crème Fraîche or Sour Cream

20g x Dijon mustard

Salt and Black Pepper, to taste

For the Crunchy Topping:

Reserved Butternut Squash Seeds (cleaned and dried)

40g x Coarse Breadcrumbs or Panko

1 tsp x Dried Thyme

Remaining crispy bacon (from above)

Method

Prepare the Squash

Preheat the oven to 190°C (375°F).

Carefully cut the butternut squash in half lengthways and scoop out the seeds.

Reserve the seeds for later. We’ll use them for the topping!

Slice a small piece off the bottom of each half so they sit flat.

Dot the butter evenly over the squash halves and season generously with salt and pepper.

Place on a baking tray and roast for 45–60 minutes, or until the flesh is soft and cooked through.

Cook the Bacon & Prep Ingredients

While the squash bakes, fry the chopped bacon in a hot pan over medium-high heat until crisp.

Remove and set aside, keeping the bacon fat in the pan.

Chop the spring onions, separating the white and green parts.

Crumble the feta cheese and set aside.

Make the Filling

Once the squash is tender, scoop out the flesh into a bowl, leaving about 1 cm of flesh around the skin so the halves hold their shape.

Mash the squash lightly with a fork (it doesn’t need to be perfectly smooth).

Add the chopped spring onion whites, half the feta, about one-third of the crispy bacon, crème fraîche, and Dijon mustard.

Mix well and season to taste with salt and pepper.

Stuff & Bake

Spoon the mixture back into the squash skins, piling it up nicely on top.

Return to the oven for 15–20 minutes, until golden and slightly crisp on top.

Make the Crispy Topping

While the squash bakes, reheat the pan with the bacon fat.

Add the reserved squash seeds and toast over low heat until golden.

Stir in the breadcrumbs and cook until crisp.

Add the thyme and the remaining bacon. Stir for one final minute, then remove from heat.

Finish & Serve

Once the squash is baked, top with the crispy breadcrumb mixture.

Garnish with the green parts of the spring onions and the remaining feta.

Serve warm with a simple side salad.

 Tom’s Tips

• Vegetarian version: Skip the bacon and add toasted nuts or sun-dried tomatoes.

• Make ahead: Roast the squash and prepare the filling in advance, then just reheat and top before serving.

• Zero waste: Don’t toss those seeds, they make the perfect crunchy topping!