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How to Make Loaded Butternut Squash "Cordon Bleu" - A Step-by-Step Guide

Are you looking for a delicious and filling vegetarian dish that will satisfy even the most devout carnivores? Look no further than this Loaded Butternut Squash "Cordon Bleu" recipe. This dish takes the traditional flavors of chicken cordon bleu and substitutes the meat with hearty and nutritious butternut squash, creating a vegetarian alternative that is just as satisfying and flavorful.

Butternut squash is a versatile and nutritious vegetable that is a great source of vitamins and m...

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Ingredients

  • 1 (3 pound) butternut squash
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • salt and ground black pepper to taste
  • ¼ cup thinly sliced green onions, plus more for garnish
  • 10 ounces diced smoked ham
  • 6 ounces Gruyere cheese, diced
  • 2 ounces Gruyere cheese, grated

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 50 mins
  • Servings: 8

  • 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 seeds with a spoon. Slice off about 1/8 inch from the bottom of each half to ensure they lay flat while baking. Place onto the prepared baking sheet.
  • Roast in the center of the preheated oven until tender but not falling apart, 60 to 90 minutes. Remove from the oven and let sit until cool enough to handle. Increase the oven temperature to 475 degrees F (245 degrees C).
  • Use a spoon to scoop squash flesh into a bowl, leaving about 1/2 inch attached to the skin so shells won't collapse and fall apart later.
  • Add egg, Dijon, salt, and pepper to squash; mix and mash with a spoon until smooth, or leave it a bit chunky if desired. Stir in green onions, ham, and diced Gruyère; mix until combined.
  • Scoop mixture back into squash shells, distributing as evenly as possible. Sprinkle grated Gruyère over top.
  • Bake in the preheated oven until cheese is browned, about 15 minutes.
  • Remove from the oven and transfer squash halves to a cutting board. Garnish with green onions, cut each half into four slices, and serve.

    • Nutrition

    293 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 74mg
    • Sodium: 613mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 18g
    • Vitamin C: 49mg
    • Calcium: 376mg
    • Iron: 2mg
    • Potassium: 749mg

    Categories

    Roasted recipes
    Butternut squash recipes
    Cordon bleu recipes
    Loaded recipes
    Main recipes