Description
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.
Ingredients
Scale
- 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
- Cut and Score. 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.
- Season and Roast. 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.
- Cook and Crisp the Bacon. 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.
- Make the Filling Base. 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.
- Mix in Feta and Roasted Squash. 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.
- Stuff and Bake Again. 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.
- Finish and Serve. 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.
Notes
- Choose the right squash: Look for a firm butternut squash with matte skin and no soft spots. A heavy squash means it’s full of moisture and sweetness, which gives you that creamy roasted texture.
- Score the flesh before roasting: Lightly scoring the cut side in a crosshatch pattern helps the oil and seasoning soak deeper into the squash for more flavor and even roasting.
- Don’t over-scoop the filling cavity: Leave about a ¼-inch layer of flesh inside the shell so the squash holds its shape after stuffing (and doesn’t collapse or tear).
- Taste as you go with curry powder: Thai curry blends vary in heat and strength. Start with a smaller amount, then adjust based on your preference and the spice level of your curry powder.
- Prevent soggy filling: Let the roasted squash cool for 5–10 minutes before mixing it into the filling — this keeps the feta and spinach from getting watery.
- Balance the flavors Thai-style: If the filling tastes too salty or rich, add a small drizzle of honey or maple syrup to bring back that signature Thai sweet-salty harmony.
- Use foil for torn skins: If you accidentally scoop too much and the skin splits, wrap the squash in foil while baking to hold the filling in. Remove before serving (no one wil
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Thai inspired, thai fusion, asian fusion recipes
- Method: Roasted and stove top
- Cuisine: Thai fusion