Stuffed butternut squash is a lovely way to use that mound of winter squash from the garden. This recipe is simple and uses pantry staples.
I am always trying out new recipes and this one stood out from the first time I served it. Everyone loves it and cleans their plates, from the grandparents to the one year old.
Ingredients
Butternut squash- the star of the show.
Dijon mustard- you can also use plain yellow if that’s all you have.
Garlic powder – this is the flavor booster don’t leave it out
Salt and pepper
Egg – to hold it all together
Diced ham – I buy the precut to save time
Shredded chicken – I like to use leftover from roasting whole chicken
Mozzarella cheese – so melty and delicious
Swiss Cheese – This just puts it all over the top
Start by cutting your squash in half, lengthwise. When you are cutting these beauties in half you need to be very careful and use a sharp knife because when properly cured they are tuff skinned and you don’t want any slips. On a lined baking sheet well coated in oil bake at 375 degrees for 60-90 minutes. You want your squash to be soft but not too mushy because we’re making a boat out of the rind. You need to let the squash cool down just a little so you can scoop out all but about a inch around the rind. In a bowl mix the scooped squash, salt, pepper, mustard, garlic, powder, and egg. Mix this all together well. Then add your ham, chicken, and the mozzarella cheese. Give it another mix. Fill your hollowed out squash bowls back in and top with slices of swiss. Put the pan back in the oven for about 15 minutes until the cheese is melted and nice and brown. I slice the big squashes in half to serve. Butternut squash skin is edible so you can leave it but I like to peel mine off and mix everything together. It’s not as pretty but it is yummy.
Tips
- be careful when cutting your squash
- don’t forget the garlic power, you can also add onion power
Stuffed Butternut Squash
Ingredients
- 1 lg butternut squash
- 1 tbs Dijon mustard
- 1 tbs garlic powder
- 1/2 tsp salt and pepper
- 1 lg egg
- 10 oz diced ham
- 10 oz shredded chicken
- 6 oz mozzarella cheese, shredded
- 2 oz swiss cheese
Instructions
- Cut your butternut squash in half length ways, on a lined and well oiled and rimed cookie sheet bake at 375 for 60-90 minutes until fork tender.
- Let squash cool just a bit until you can handle it and turn your oven up to 475. Once squash is touchable scoop out the meat leaving about a inch all around the squash, this will be your bowl.
- In a large bowl mix squash meat, salt, pepper, mustard, garlic powder, and egg. Mix well.
- Add in the ham, chicken, and 6oz of cheese mix well then fill your squash bowls
- Top with swiss cheese and put back in oven for about 15min until swiss is melted and browned
- Slice to serve, remember butternut skin is edible but you can also peal it off as you eat if you don't like the texture