Cheese and Ham Stuffed Butternut Squash

There’s something magical about the first cool day of autumn, isn’t there? I remember one October afternoon in particular, the air crisp and carrying the scent of woodsmoke. My grandmother, Nana Elsie, was bustling in her kitchen, and the aroma of roasting butternut squash filled the air. She always made it for our family gathering, and her secret ingredient, she claimed, was love (and maybe a generous helping of double Gloucester cheese!). This cheese and ham stuffed butternut squash is my ode to her, a warm and comforting dish that brings back those cherished memories with every bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 2
• Dietary Type: Not Gluten-Free

Ingredients

• 1 lb butternut squash, cut into two 1/2 lb pieces
• Olive oil, for brushing
• Ground black pepper

For the stuffing:

• 50 g butter
• 100 g button mushrooms, wiped and sliced
• 1 leek, trimmed, well rinsed and thinly sliced
• 1 slice white bread, thick slice, cut into small cubes
• 2 slices ham, chopped
• 150 g double Gloucester cheese, grated
• 2 tablespoons mizkan seasoned rice vinegar
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, snipped, to serve

Equipment Needed

• Baking tray
• Sharp knife
• Pan
• Spoon

Instructions

1. Preheat your oven to 350°F (175°C). Ensuring your oven is properly preheated is crucial for even cooking of the squash.
2. Cut the butternut squash in half lengthwise and discard the seeds and fibers from the center. Use a spoon to scrape out the stringy bits clinging to the flesh.
3. Score the flesh of each squash half with a sharp knife, making a crosshatch pattern. This helps the squash cook more evenly and allows the flavors to penetrate deeper. Be careful not to cut through the skin.
4. Place the squash halves in a shallow baking tray, flesh side up. Brush the flesh generously with olive oil and season liberally with pepper.
5. Roast the squash in the preheated oven for 40 minutes, or until the flesh is tender when pierced with a fork. The roasting time may vary slightly depending on the size and variety of the squash.
6. While the squash is roasting, prepare the stuffing. Approximately ten minutes before the squash is due to come out of the oven, heat the butter in a pan over medium heat.
7. Add the sliced mushrooms and thinly sliced leek to the pan and fry for 5 minutes, stirring often. This will soften the leeks and release the mushrooms’ earthy flavor. Make sure not to overcrowd the pan, as this will steam the vegetables instead of frying them.
8. Remove the pan from the heat. Stir in the chopped ham, half of the grated double Gloucester cheese, and the rice vinegar. The rice vinegar adds a subtle tang that complements the richness of the cheese and ham.
9. Once the squash is cooked and tender, remove it from the oven. Let it cool slightly so you can handle it without burning yourself.
10. Carefully spoon out the flesh of the squash, leaving a thin border to support the skins. Be gentle, as you don’t want to pierce the skins.
11. Mash the scooped-out squash flesh and add it to the stuffing mixture in the pan, along with the chopped parsley. Combine everything well.
12. Return the squash skins to the baking tray. Divide the stuffing evenly between the two skins, pressing down lightly and piling up as necessary. Don’t be afraid to be generous with the filling!
13. Sprinkle the remaining grated double Gloucester cheese over the top of the stuffed squash.
14. Return the baking tray to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly, and the filling is piping hot.
15. Remove from the oven and scatter with the snipped fresh chives before serving immediately. The fresh chives add a pop of color and a subtle oniony flavor.

Expert Tips & Tricks

• For an even richer flavor, consider adding a splash of cream or milk to the stuffing mixture.
• If you don’t have double Gloucester cheese, you can substitute with cheddar or Gruyere.
• To save time, you can roast the squash ahead of time and store it in the refrigerator until you’re ready to make the stuffing.
• If the cheese starts to brown too quickly in the oven, cover the squash with foil for the last few minutes of baking.
• For a vegetarian version, omit the ham and add some toasted walnuts or pecans for texture.

Serving & Storage Suggestions

Serve the cheese and ham stuffed butternut squash immediately for the best flavor and texture. It makes a wonderful main course or a satisfying side dish. Garnish with extra fresh herbs, like parsley or thyme, for a pop of color and flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave the squash for a few minutes, or bake it in a preheated oven at 350°F (175°C) until heated through. You can also freeze the stuffed squash for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	405 kcal	20%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	75mg	25%
Sodium	450mg	19%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	8g	–
Protein	15g	30%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian: Omit the ham and add cooked lentils or chickpeas to the stuffing.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the stuffing mixture.
• Different Cheese: Experiment with other cheeses like Gruyere, Fontina, or even goat cheese.
• Different Vegetables: Add roasted bell peppers, zucchini, or spinach to the stuffing.
• Gluten-Free: Use gluten-free bread for the stuffing or replace bread cubes with cooked quinoa.

FAQs (Frequently Asked Questions)

Q: Can I prepare the stuffed squash ahead of time?

A: Yes, you can prepare the stuffing and stuff the squash up to a day in advance. Store it covered in the refrigerator and bake it just before serving.

Q: Can I use a different type of squash?

A: While butternut squash is recommended, you can also use acorn squash or delicata squash. Adjust the cooking time accordingly.

Q: How do I know when the squash is cooked through?

A: The squash is cooked when the flesh is tender and easily pierced with a fork.

Q: Can I freeze the stuffed squash?

A: Yes, you can freeze the stuffed squash after baking. Wrap it tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before reheating.

Q: What can I serve with this stuffed squash?

A: This stuffed squash pairs well with a simple green salad, roasted chicken, or grilled fish.

Final Thoughts

I hope this Cheese and Ham Stuffed Butternut Squash brings as much warmth and comfort to your table as it does to mine. It’s a dish that’s both satisfying and packed with nutrients, perfect for a cozy autumn evening. Don’t be afraid to experiment with different variations and make it your own. I encourage you to try this recipe, share it with your loved ones, and let me know what you think! I always love to hear your feedback and see your culinary creations.