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Butternut Squash Stuffed with Bacon, Goat Cheese, and Walnuts: A Perfect Fall Delight
As the cool autumn breeze settles in, it’s the perfect time to embrace the warm, comforting flavors of fall. Butternut squash, with its sweet, nutty flavor and smooth texture, is a seasonal favorite. When paired with savory bacon, creamy goat cheese, and crunchy walnuts, it transforms into a dish that’s not only delicious but also impressive. Whether served as a main course or a side dish, Butternut Squash Stuffed with Bacon, Goat Cheese, and Walnuts is the ideal recipe to elevate your fall dining experience.
Ingredients:
- 2 medium butternut squash
- 4 slices of bacon
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts, roughly chopped
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh thyme (optional, for garnish)
Directions:
1. Prepare the Butternut Squash:
Start by preheating your oven to 375°F (190°C). Cut each butternut squash in half lengthwise, and scoop out the seeds using a spoon. You can save the seeds to roast later or discard them. Brush the cut sides of the squash with olive oil, and season with salt, pepper, cinnamon, and nutmeg. Place the squash halves on a baking sheet, cut-side down, and roast for about 40-45 minutes, or until the flesh is tender when pierced with a fork.
2. Cook the Bacon:
While the squash is roasting, heat a skillet over medium heat. Add the bacon slices and cook until they are crispy and browned, about 5-7 minutes. Once cooked, remove the bacon from the pan and let it drain on paper towels. Once cooled, chop the bacon into small pieces.
3. Toast the Walnuts:
In the same skillet, toast the chopped walnuts over medium heat for about 3-4 minutes, stirring occasionally, until they are fragrant and lightly golden. This will enhance their flavor and add a delightful crunch to the stuffing.
4. Prepare the Stuffing:
In a bowl, combine the crumbled goat cheese, chopped bacon, and toasted walnuts. Mix well until everything is evenly distributed. Taste and add a pinch more salt or pepper if desired.
5. Stuff the Squash:
Once the butternut squash halves are roasted and tender, remove them from the oven. Using a spoon, gently scoop out a portion of the flesh from the center of each half, creating a small well. Be careful not to scoop too deeply—leave a border around the edges for structure. Mix the scooped-out squash flesh with the stuffing mixture, then spoon the filling back into the butternut squash halves.
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