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French-American·Main

Loaded Butternut Squash Cordon Bleu

A clever twist on the classic ham and cheese pairing, this recipe uses roasted butternut squash as both the filling base and the serving vessel for a rich, savory entree or side dish.

Prep

20m

Cook

105m

Total

125m

Serves

2

Method

  1. 01

    Preheat oven to 375°F. Cut the butternut squash in half lengthwise, scrape out the seeds, and trim a thin slice off the bottom of each half so they sit flat. Place on a foil-lined baking sheet and roast for about 1.5 hours or until tender.

    Step 1
    Watch · 0:44
  2. 02

    Once cool enough to handle, scoop the cooked squash flesh into a bowl, leaving a 1/2-inch border attached to the skin to ensure the shells maintain their shape.

    Step 2
    Watch · 2:43
  3. 03

    Add salt, black pepper, Dijon mustard, and the beaten egg to the bowl. Mash and mix the squash until it reaches your desired consistency, ideally fairly smooth.

    Step 3
    Watch · 5:01
  4. 04

    Fold in the sliced green onions, diced smoked ham, and the cubed Gruyere cheese. Dicing the cheese instead of grating it creates better texture pockets in the final dish.

    Step 4
    Watch · 5:44
  5. 05

    Fill the squash shells evenly with the mixture. Use a potato peeler to shave thin, wide slices of Gruyere cheese and layer them over the top of the filling.

    Step 5
    Watch · 7:10
  6. 06

    Increase the oven temperature to 475°F. Bake the stuffed halves for about 15 minutes or until the cheese is beautifully browned and bubbly. Slice into sections to serve.

    Step 6
    Watch · 8:20

From Chef John

  • “If the butternut squash has a large ass, you're going to want to take a pass.”
  • “You guys are after all the lords of your loaded gourds.”
  • “Cheesed rando and crosshatch, we're ready to transfer into the oven.”