This loaded butternut squash “cordon bleu” recipe by Food Wishes on YouTube can be made meatless or not. This can be served as a main course or a side dish. There are so many flavors from this decadent dish, and it is really filling. The sweetness and butteriness from this recipe balance out from the cheese and the Dijon mustard. I would pair this dish off with a salad because it’s a wealthy dish and the freshness of lettuce would complement the heavy meal. Also, the loaded butternut squash can be a healthy meal and could work as a holiday side dish with the ham.
- 1 (3 pounds) butternut squash
- salt and freshly ground black pepper to taste
- 1 tablespoon Dijon mustard
- 1 large egg, beaten
- 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
First, preheat 375F and line with a baking sheet with aluminum foil. Slowly and carefully cut butternut squash in half, and scoop out the seeds with a spoon. Bake the butternut squash for about 60 to 90 minutes.
Next, take the butternut squash “cordon bleu” mixture and scoop it back into the squash shells. Top it off with cheese and bake for about 15 minutes.
Overall, I would abandon out the ham because I want to keep it vegetarian, and the cheese would add such a good flavor to it all. This would be a kind meatless Monday dinner for those that are trying to cut back on meat. This is a great meal to make during the Fall time for a seasonal meal. I don’t really make a lot of butternut squash, so this is an interesting recipe that looks delicious. I think adding the ham into this would add some texture to the butternut squash too.