Recipe By Chef John
Published Oct 20th
Prep 35m Cook 1h 15m Additional - Ready In 1h 50m
Servings 8 servings Calories 292.8

Whether you make this meatless or not, or you serve it as a main course or a holiday side dish, you’ll love this loaded butternut squash dish. It’s extremely flavorful as well as rich and decadent, but not overly so. Buttery, nutty Gruyere cheese works so well with butternut squash, and a bit of Dijon mustard balances the sweetness and richness of this dish. Pair it with a salad to give a temperature and texture contrast.

Recipe Ingredients

  • 1 (3 pound) butternut squash
  • salt and freshly ground black pepper to taste
  • 1 tablespoon Dijon mustard
  • 1 large egg, beaten
  • ¼ cup thinly sliced green onions, plus more for garnish
  • 10 ounces diced smoked ham
  • 6 ounces Cheese, gruyere
  • 2 ounces Gruyere cheese, grated

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Slowly and carefully cut butternut squash in half lengthwise, starting at the stem end. Scoop out the seeds with a spoon. Slice off about 1/8 inch from the bottom of each half to ensure they lay flat while baking. Transfer onto the prepared baking sheet.
  3. 3 Place in the center of the preheated oven and roast until tender but not falling apart, 60 to 90 minutes. Remove from the oven and let sit until cool enough to handle. Increase oven temperature to 475 degrees F (245 degrees C).
  4. 4 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.
  5. 5 Add salt, pepper, Dijon mustard, and egg to squash. Mix and mash with a spoon until smooth, or leave it a bit chunky, if desired. Stir in 1/4 cup green onions, ham, and diced Gruyere cheese; mix until combined.
  6. 6 Scoop mixture back into the squash shells, distributing as evenly as possible and top with grated Gruyere.
  7. 7 Bake in the center of the preheated oven until cheese is browned, about 15 minutes. Transfer to a cutting board and top with green onions. Slice and serve.

Nutrition Facts

  • Calories 292.8
  • Carbohydrate 20.7 g
  • Cholesterol 74.3 mg
  • Fat 16.5 g
  • Fiber 3.5 g
  • Protein 17.5 g
  • Saturated Fat 7.9 g
  • Sodium 613.2 mg
  • Sugar 4 g

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Chef's Notes

Choose a butternut squash with a bottom and top that are about the same size. This will give you more squash and fewer seeds; Although Gruyere is the classic cheese used in Cordon Bleu, a nice sharp white Cheddar would work out beautifully; This could also work very nicely as a holiday side dish--just switch out the ham for some caramelized mushrooms.


  1. I've always made Chicken Cordon Bleu from scratch, but saw this and realized how much easier it would be. We all LOVED IT!! My guests were very impressed! I'm making it for the 3rd time today. The only change I made was to use baby Swiss, as that I what I use in my Chicken - Read more ...
  2. It was okay. My husband and I didn't care for the combination of flavors. I think I'll keep my butternut squash and my "cordon bleu" separate in the future.
  3. Amazing! I cooked the squash in the microwave 5 min at a time 4 or 5 times until tender. Followed the recipe the rest of the way using sharp cheddar and white onion. So so good, the mustard makes it. Will make again with different combos. I'm thinking garam masala would be a great addition, - Read more ...
  4. I followed the recipe exactly, and everyone loved it. Since I really don’t like mustard, the next time I made it I substituted the mustard with a few pinches of cayenne and some smoked paprika. I loved it even more.
  5. Made it twice so far. Followed the recipe exactly the first time, came out great and I really enjoyed it. Second time, made it into more of a casserole. I used frozen pre-cut squash (from Costco), followed the microwave instructions for that. Mashed up the squash from there, seasoned it, and added the ham, cheese, - Read more ...
  6. Have made this twice now and plan to have it at thanksgiving. Excellent recipe!
  7. This was so good. I didn't add the ham and I loved it. Great use for butternut squash. Will definitely make it again. Now you have another one for acorn squash
  8. Excellent dish! I underbaked the squash at first so when I do it again, I'll definitely go for at least 1 1/2 hours, but it was a great meal! Looking for other CHef Jihn recipes to try now!
  9. Made it last night but used sharp cheddar cheese that we had on hand. It was excellent!!! Definitely a keeper.