Fall is the prime time for squash quality and a roast butternut squash is my number one choice especially for a holiday side dish, you’ll love this loaded butternut squash recipe. It’s extremely flavorful as well as rich and decadent, buttery, and nutty. Aged cheddar cheese works so well with butternut squash, and a bit of Parmigiano–Reggiano enhances the richness at the end. Dijon mustard balances the sweetness of squash in this presentation.
In a “Cordon Bleu” recipe, we always use ham or bacon and cheese to enhance the flavor. To make the butternut squash more flavorful, I am using these extra ingredients to achieve this explosive umami experience.
| Butternut squash | 1x about 2 lbs |
| Cooked bacon or smoke ham | ¼ cup |
| Chopped green onion | ¼ cup |
| Unsalted butter | 2 teaspoons |
| Aged cheddar cheese(shredded) | 1 cup |
| Dijon mustard | 2 tablespoons |
| Parmigiano–Reggiano (grated) | 1/8 cup |
Preheat the oven to 385 degrees F
Cut butternut squash in half lengthwise, Scoop out the seeds with a spoon. Transfer onto the prepared baking sheet.
Place in oven and roast until tender but not falling apart, 60 to 90 minutes. Use a fork to test the tenderness of the squash.
Remove from the oven and let sit until cool enough to handle. Increase oven temperature to 475 degrees F
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, butter, Dijon mustard, mash with a Potato Masher until smooth, Stir in green onions, ham or bacon, and diced cheddar cheese; mix until combined.
Scoop mixture back into the squash shells, distributing as evenly as possible and top with cheddar cheese and sprinkle with grated Parmigiano–Reggiano.
Put squash back in oven until cheese is browned, about 15 – 20 minutes. Transfer to a dinner platter plate and top with green onions. Slice and serve.
eddy's kitchen 