Skip to content
Pinch of Mint
Search recipes

Loaded butternut squash with bacon and feta

Halved stuffed squash with crispy toppings on a wooden table in a cozy kitchen. Warm lighting enhances the vibrant colors and textures.

By Tom · Updated

Jump to recipe
  • About 1 hour 40 min
  • Takes a bit of care

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 crunch.

Loads from YouTube only once you press play.

The recipe

Loaded butternut squash with bacon and feta

This loaded butternut squash recipe takes things to a whole new level.

  • 20 min prep
  • 1 hour 20 min cooking
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

For the squash

For the filling

For the crunchy topping

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Prepare the squash

  1. Step 1

    Preheat the oven to 190°C (375°F).

  2. Step 2

    Carefully cut the butternut squash (1 squash) in half lengthways and scoop out the seeds.

  3. Step 3

    Reserve the seeds for later. We'll use them for the topping.

  4. Step 4

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

  5. Step 5

    Dot the butter (40 g) evenly over the squash (1 squash) halves and season generously with salt and pepper.

  6. Step 6

    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

  1. Step 1

    While the squash (1 squash) bakes, fry the chopped bacon (7 bacon) in a hot pan over medium-high heat until crisp.

  2. Step 2

    Remove and set aside, keeping the bacon (7 bacon) fat in the pan.

  3. Step 3

    Chop the spring onions (4 onions), separating the white and green parts.

  4. Step 4

    Crumble the feta cheese and set aside.

Make the filling

  1. Step 1

    Once the squash (1 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.

  2. Step 2

    Mash the squash (1 squash) lightly with a fork (it doesn't need to be perfectly smooth).

  3. Step 3

    Add the chopped spring onion (4 onions) whites, half the feta, about one-third of the crispy bacon (7 bacon), crème fraîche, and Dijon mustard (20 g).

  4. Step 4

    Mix well and season to taste with salt and pepper.

Stuff & bake

  1. Step 1

    Spoon the mixture back into the squash (1 squash) skins, piling it up nicely on top.

  2. Step 2

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

Make the crispy topping

  1. Step 1

    While the squash (1 squash) bakes, reheat the pan with the bacon (7 bacon) fat.

  2. Step 2

    Add the reserved squash (1 squash) seeds and toast over low heat until golden.

  3. Step 3

    Stir in the breadcrumbs and cook until crisp.

  4. Step 4

    Add the thyme (1 tsp) and the remaining bacon (7 bacon). Stir for one final minute, then remove from heat.

Finish & serve

  1. Step 1

    Once the squash (1 squash) is baked, top with the crispy breadcrumb mixture.

  2. Step 2

    Garnish with the green parts of the spring onions (4 onions) and the remaining feta.

  3. Step 3

    Serve warm with a simple side salad.

Stay in the loop

Get new recipes in your inbox

Occasional emails with new recipes, cooking tips and what’s new at Pinch of Mint.

See our Privacy Policy for information about how your personal data is used.

More pork dinners

Questions people ask

How long does loaded butternut squash with bacon and feta take?

About 1 hour 40 min from start to finish, of which 20 min is prep and 1 hour 20 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.