Savory Cheese and Ham-Stuffed Butternut Squash
Transform your dining experience with this delightful and nutritious Savory Cheese and Ham-Stuffed Butternut Squash. Bursting with flavors, this dish combines the natural sweetness of roasted butternut squash with a creamy, cheesy filling enhanced by tender mushrooms and savory ham. The vibrant colors and rich textures make it not only a feast for your palate but also a visually stunning centerpiece for any meal. Perfect for autumn or cozy gatherings, this recipe embodies comfort food at its finest, and you can easily substitute aubergine for a variation that’s equally satisfying.
N/A
Servings
120
Calories
12
Ingredients
Ingredients
Butternut Squash
1 lb (Cut into two 1/2 lb. pieces)
Olive Oil
as needed (for brushing)
Ground Black Pepper
to taste (for seasoning)
Butter
50 g (for frying)
Button Mushrooms
100 g (Wiped and sliced)
Leek
1 (Trimmed, well rinsed and thinly sliced)
White Bread
1 slice (Thick slice cut into small cubes)
Ham
2 slices (Chopped)
Double Gloucester Cheese
150 g (Grated)
Mizkan Seasoned Rice Vinegar
2 tablespoons (for flavor)
Fresh Parsley
2 tablespoons (Chopped)
Fresh Chives
1 tablespoon (Snipped for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the butternut squash by cutting it in half lengthwise and removing the seeds and fibrous center. Score the flesh in a grid pattern, ensuring you don't cut through the skin. Place the squash halves cut side up in a shallow baking tray, brush generously with olive oil, and season with ground black pepper.
3
Roast the squash in the preheated oven for approximately 40 minutes, or until the flesh is tender when pierced with a fork.
4
While the squash is roasting, prepare the stuffing. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and leeks and sauté for about 5 minutes, stirring frequently, until they are softened.
5
Once the mushrooms and leeks have cooked, remove the skillet from heat. Stir in the chopped ham, half of the grated double Gloucester cheese, and the Mizkan seasoned rice vinegar until well mixed.
6
When the squash is ready, take it out of the oven and carefully spoon out the flesh, leaving about a 1/2-inch thick shell to support the walls. Mash the scooped flesh and mix it into the stuffing, adding the chopped parsley for an extra layer of flavor.
7
Fill each smashed squash half generously with the stuffing mixture, pressing it down lightly to pack it in. Mound the filling as necessary to ensure it is heaped.
8
Sprinkle the remaining grated cheese over the stuffed squash halves, then return them to the oven. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
9
Garnish the finished dish with fresh chives before serving hot, and enjoy the wonderful blend of flavors.
Nutrition Information
7.5g
Fat
10g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cheese and Ham-Stuffed Butternut Squash?
It is a nutritious dish combining roasted butternut squash with a creamy filling of mushrooms, ham, and cheese.
What is the main vegetable used in this recipe?
The main vegetable is a 1 lb butternut squash.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How do I prepare the butternut squash for roasting?
Cut it in half lengthwise, remove seeds, score the flesh in a grid pattern, and brush with olive oil.
Should I remove the seeds from the squash?
Yes, you should remove the seeds and the fibrous center before roasting.
How long does the squash need to roast initially?
It should roast for approximately 40 minutes or until tender.
How can I tell if the roasted squash is ready?
The squash is ready when the flesh is tender when pierced with a fork.
What vegetables are included in the stuffing?
The stuffing includes button mushrooms and leeks.
How long should I sauté the mushrooms and leeks?
Sauté them for about 5 minutes until they are softened.
What type of cheese is used in this recipe?
Double Gloucester cheese is used for the filling and topping.
Can I use a different vegetable instead of butternut squash?
Yes, aubergine can be used as a satisfying substitute for the squash.
What specific vinegar is recommended for flavor?
Mizkan seasoned rice vinegar is used in the stuffing.
When should I add the chopped ham to the mixture?
Add the ham after removing the sautéed mushrooms and leeks from the heat.
How much squash flesh should remain in the shell?
Leave about a 1/2-inch thick shell to support the walls of the squash.
What do I do with the scooped-out squash flesh?
Mash the flesh and mix it back into the stuffing mixture.
Is fresh parsley used in the stuffing?
Yes, 2 tablespoons of chopped fresh parsley are added to the filling.
How long is the second baking period after stuffing?
Bake for an additional 10-15 minutes until the cheese is bubbly.
What is the final garnish for the dish?
The dish is garnished with fresh chives before serving.
How many calories are in one serving?
There are 120 calories per serving.
How much protein is in this recipe?
Each serving contains 5g of protein.
What is the fat content of this dish?
The dish contains 7.5g of fat.
How many carbohydrates are in a serving?
There are 10g of carbohydrates per serving.
Is this recipe suitable for autumn?
Yes, it is described as a perfect autumn recipe and comfort food.
How many total ingredients are required?
The recipe requires 12 distinct ingredients.
Is bread included in the ingredient list?
Yes, one thick slice of white bread cut into cubes is used.
How much butter is needed for frying?
The recipe calls for 50g of butter.
What seasoning is used on the squash before roasting?
Ground black pepper is used to season the squash halves.
Should the dish be served hot or cold?
The dish should be served hot to enjoy the melted cheese and flavors.
What kind of tray is best for roasting the squash?
A shallow baking tray is recommended.
Is this dish considered a vegetarian recipe?
While tagged as vegetarian in some contexts, it contains ham, so it is a savory meat-inclusive dish unless ham is omitted.