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Loaded Butternut Squash "Cordon Bleu"

Chef John shows us another amazing way to use butternut squash with this loaded stuffed squash recipe. After carefully cutting the squash in half, we'll roast it until the flesh is tender. Then we'll scoop out most of the squash--leaving the shells intact for stuffing later on--and mix it with smoked ham, Gruyere cheese, some green onions, and a touch of Dijon mustard to balance the flavors. This "Cordon Bleu" filling goes back into the squash shells, gets topped with a bit more Gruyere, and returns to the oven until the cheese is melted and the filling is bubbling. Slice it up and serve it as a main course or a holiday side dish, by subbing caramelized mushrooms for the ham. Get Chef John's recipe for Loaded Butternut Squash "Cordon Bleu".

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