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
CHEF JOHN'S BAKED ACORN SQUASH
I like how this tastes, but scoring the squash with a knife before baking really makes for a great presentation. It also allows the simple but delicious glaze to penetrate nice and deep.
Provided by Chef John
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
- Bake in the preheated oven until lightly browned, about 30 min.
- Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
- Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 37.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 10.3 mg, Sugar 15.4 g
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