LOADED BUTTERNUT SQUASH "CORDON BLEU"
Whether you make this meatless or not, or you serve it as a main course or a holiday side dish, you'll love this loaded butternut squash dish. It's extremely flavorful as well as rich and decadent, but not overly so. Buttery, nutty Gruyere cheese works so well with butternut squash, and a bit of Dijon mustard balances the sweetness and richness of this dish. Pair it with a salad to give a temperature and texture contrast.
Provided by Chef John
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Slowly and carefully cut butternut squash in half lengthwise, starting at the stem end. Scoop out the seeds with a spoon. Slice off about 1/8 inch from the bottom of each half to ensure they lay flat while baking. Transfer onto the prepared baking sheet.
- Place in the center of the preheated oven and roast until tender but not falling apart, 60 to 90 minutes. Remove from the oven and let sit until cool enough to handle. Increase oven temperature to 475 degrees F (245 degrees C).
- Use a spoon to scoop squash into a bowl, leaving about 1/2 inch attached to the skin so it won't collapse and fall apart later.
- Add salt, pepper, Dijon mustard, and egg to squash. Mix and mash with a spoon until smooth, or leave it a bit chunky, if desired. Stir in 1/4 cup green onions, ham, and diced Gruyere cheese; mix until combined.
- Scoop mixture back into the squash shells, distributing as evenly as possible and top with grated Gruyere.
- Bake in the center of the preheated oven until cheese is browned, about 15 minutes. Transfer to a cutting board and top with green onions. Slice and serve.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 20.7 g, Cholesterol 74.3 mg, Fat 16.5 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 613.2 mg, Sugar 4 g
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Kinh Daniel
[email protected]This recipe is a must-try for butternut squash lovers. It's a unique and delicious way to enjoy this fall vegetable.
Larissa Michael
[email protected]I'm not a big fan of butternut squash, but I loved this recipe. The squash was cooked perfectly and the cordon bleu filling was amazing.
Maya Solonge
[email protected]This dish is a great way to use up leftover butternut squash. It's also a great make-ahead meal.
Arriyunna Brown
[email protected]I wasn't sure how I would like this recipe, but I was pleasantly surprised. The butternut squash was cooked perfectly and the cordon bleu filling was delicious.
ajmal jutt
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Bani Dogar
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and impressive dish.
Danielle Clair
[email protected]I love the combination of flavors in this dish. The butternut squash is sweet and nutty, the ham is salty and savory, and the cheese is gooey and melted.
Trey Hyatt
[email protected]This is one of my favorite recipes to make for special occasions. It's always a crowd-pleaser.
Happiness Archibong
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved it and I even got requests for the recipe.
Juana Bustoz
[email protected]This dish was a bit more work than I expected, but it was definitely worth it. The flavors were amazing and my guests raved about it.
rx sahin_alom
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The squash was so delicious and the cordon bleu filling was the perfect complement.
HS96 Sherwani
[email protected]This recipe was a hit with my family! The butternut squash was perfectly tender and flavorful, and the cordon bleu filling was rich and cheesy. I especially loved the crispy breadcrumb topping.