How to roast butternut squash:
Preheat oven to 400 F.
Prepare the butternut squash. Slice each one in half lengthwise. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of butternut squashes with olive oil and rub the oil into the squash.
Season generously with salt and pepper. Turn the squash over, and place it cut sides down on a baking sheet. Tip: you can line the baking sheet with parchment paper for easy clean-up. Roast in the preheated oven at 400 F for 40 minutes.
Make spinach, bacon, and cheese mixture:
While the butternut squash is roasted, prepare the cheese mixture.
In a medium skillet, heat olive oil on medium heat and add fresh spinach. Cook for about 5 minutes until the spinach wilts. If there is any liquid in the pan, drain it.
Add cream cheese to a microwave-safe large-sized bowl. Soften cream cheese briefly in the microwave oven. Make sure the cheese does not actually melt, just softens.
Add shredded Parmesan, cooked spinach, and half of the chopped cooked bacon to the same bowl. Mix everything well. Tip: save the remaining half of the bacon pieces to arrange on top of the cheese mixture.
How to stuff butternut squash:
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