Loaded Butternut Squash "Cordon Bleu"

4.8
(31)
29 Reviews
10 Photos

Whether you make this with or without the ham, you'll love this roasted butternut squash dish as either a main course or a holiday side dish. It's extremely flavorful, as well as rich and decadent, but not overly so. Buttery, nutty Gruyère 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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on July 21, 2024
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Prep Time:
35 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 50 mins
Servings:
8
Jump to Nutrition Facts

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

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. Scoop mixture back into squash shells, distributing as evenly as possible. Sprinkle grated Gruyère over top.

  7. Bake in the preheated oven until cheese is browned, about 15 minutes.

  8. Remove from the oven and transfer squash halves to a cutting board. Garnish with green onions, cut each half into four slices, and serve.

Chef's Notes

Choose a butternut squash with a bottom and top that are about the same size. This will give you more squash and fewer seeds.

Although Gruyère is the classic cheese used in Cordon Bleu, a nice sharp white Cheddar would work out beautifully.

To serve this as a holiday side dish, just switch out the ham for some caramelized mushrooms.

Nutrition Facts (per serving)

293 Calories
17g Fat
21g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 293
% Daily Value *
Total Fat 17g 21%
Saturated Fat 8g 40%
Cholesterol 74mg 25%
Sodium 613mg 27%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 18g 35%
Vitamin C 49mg 54%
Calcium 376mg 29%
Iron 2mg 9%
Potassium 749mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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