Twice Baked Butternut Squash Boats with Ham & Leeks
Author: Julia Calleo
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4
butternut squash baked and then baked again with a healthy yet creamy squash filling topped with ham and leeks makes for the perfect comfort meal and under 400 calories. Gluten free!
Ingredients
2 butternut squash, cut in half length wise, seeds/guts removed
1½ tbsp unsalted butter
1 tbsp heavy cream
1 large egg
1 cup shredded gruyere cheese
1 tsp garlic powder
½ tsp cumin
2 leeks, sliced into rings and halved
2 cups diced ham steak (or thick cut ham)
salt and pepper to taste
Instructions
First preheat your oven to 425.
Next line a baking sheet with parchment paper and place cut and scooped squash face down onto paper. Bake for 45 minutes or until squash is tender. Remove from oven. Reduce oven temperature to 375.
When squash is cool enough to handle carefully scoop out the flesh of the squash being careful to leave the skin intact. Place the flesh into a large bowl.
Next add 1 tbsp butter, 1 tbsp heavy cream, 1 egg, ¾ cup gruyere cheese, 1 tsp garlic powder and ½ tsp cumin to the squash.
Using a handheld electric mixer, or immersion blender (though you may do this by hand if necessary) blend until contents are all mixed together and squash becomes a fluffy puree
Evenly distribute the squash puree back into the butternut squash skin. Sprinkle with remaining gruyere cheese, salt and pepper to taste.
Next place back into oven and bake for another 20-25 minutes. Remove when done.
While twice baked squash is finishing baking in a medium pan over medium high heat add ½ tbsp butter. Add your leeks & ham and saute for about 8 minutes. Remove from heat.
Sprinkle leeks & ham over squash boats and serve with salt & pepper.