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Loaded Butternut Squash “Cordon Bleu” – Food Wishes ctm magazine



I really wanted to do something different with butternut squash. As in, not just roasting it, or turning it into a soup, which tend to be the two most common applications, so I eventually decided on a “loaded” twice-baked butternut squash. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/281999/loaded-butternut-squash-cordon-bleu/

To become a Member of Food Wishes, and read Chef John’s in-depth article about this Loaded Butternut Squash “Cordon Bleu” recipe, follow this link:
https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/

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44 Comments

  • john bush on January 18, 2021

    Great recipe that we prepared with some of our home grown squash. Thank you!

  • Diane Greene on January 18, 2021

    Does this have to have salt added? Is it only for flavoring?

  • Paul Dennehy on February 1, 2021

    You put the fun into cooking. Thanks.

  • Zelda Smith on February 2, 2021

    Butternut squash is heaven.

  • Laura Ezeani's healthy living on February 10, 2021

    This is a packed of minerals and vitamins bomb !!! Nice one

  • a lindley on February 11, 2021

    I am hoping that this recipe will work with a Hubbard Squash. Someone GAVE ME a giant Hubbard squash, and I was so touched by the memories of childhood that the sight of the squash evoked, namely carrying back Hubbard squashes to the house from the garden with my maternal grandpapa, who had been an obstetrician/gynecologist, and who described the garden and its produce as if it were a human torso "Look at all these big red tumors (tomatoes), and here's a big green tumor (squash)…." (I don't think the mom and grandma realized that he talked about the garden this way, when he was out of their hearing, but at only five years old, I just accepted and wrote off ALL adults as being slightly odd, not just him…, so this style of conversation didn't phase me in the least. I accepted it, as I accepted that it was my task to wrap my arms around a single, enormous Hubbard squash, clasp my hands tightly together on the far side of the squash's waist, and to carry it single-handedly up the hill to the house and place it in the kitchen, where the ladies would dismantle the squash and bake it up in the oven….as they cooked up whatever else we brought home: gooseberries, grape leaves, wild currents, tomatoes and cucumbers and fresh dill, squashes and corn and fish from the pond at the foot of the hill…. and rabbits and ducks when my grandfather would go hunting before the dim dawn among the woods between the fields and suburban subdivisions…..)
    This grandpapa, the second son of a Swedish homesteader wife in Bureau County, Illinois, who alone among his sibs, left the farm, worked his way through high school, college, and med school, to become an obstetrician, had a face that looked exactly like that of the young singer Tom Paxton on his record covers, which is to say, exactly like that of the young Carl Jung, in his photo sitting in the front row, along with Freud and Hall, that was taken at Clark University in 1909. If you google "Clark University 1909, Sigmund Freud, G. Stanley Hall, Carl Jung", you can see this eyeopening photo for yourself…. (this is the photograph that changed my understanding of the role of the Human Euigenics Program in American History, coming across it, as I did, as an epilepsy fellow training at the U of MN, where those racist beliefs of G Stanley Hall continue to be held in reverence…..and transformed my understanding of MY own role, as the NDD doctor Eunice K Shriver dreamed of training up, who would have scientific training at the NICHD and clinical training at the KKI, and thus, understand the role of Eugenics and reject that point of view in the care of all children, particularly in the care of those children suffering from NDD's, which we now know need not be permanent, but can be CURED. Had Rosemary Kennedy been my patient, I would have cured her and she would have grown up to be a normal young woman, have married, and have had a family of her own….) And this grandpapa, second out of six children of a homesteading couple, whose mum died in childbirth trying to have baby number six (the baby died, too), became the U.S. obstetrician with the lowest maternal mortality rate in the U.S. in the nineteen fifties and sixties, due to his having invited British innovator obstetrician Grantley Dick-Reed to Cedar Rapids to teach him and his staff how to do Natural Childbirth, the first U.S. obstetrician to adopt the new, safer method of delivery which spared the use of powerful sedatives whenever possible…. He lived until the end of that summer of 1969, then died, suddenly, of a heart attack, several decades before the results of the Framingham studies (on dietary cholesterol) were published. He didn't live long enough to teach me how to bait a hook or clean a fish, but he did teach me how to cast the line and reel in bluegill and bass, and how to plant and harvest a garden, by the time I was six years old…
    So recently, I accepted the gift of a Hubbard squash, about two weeks ago, not realizing how long it would take for a single person living alone actually to eat the thing….. It has already taken me a good two weeks just to get through eating the two enormous turnips that accompanied the squash as fellow gifts….
    So I'm looking for good Hubbard Squash recipes. Let's hope this one transfers well from Butternut squash.

  • a lindley on February 11, 2021

    OK, I don't care for mustard….I think for flavoring I could substitute some soy sauce with a dollop of sesame oil, instead of the mustard, and htat it would go just as well with the ham and cheese, especially if the "ham" is really "chicken"….

  • Glenn Forister on February 14, 2021

    Chef John takes awesome recipes and makes a more enjoyable time to make them yourself

  • Muratcan Arık on February 20, 2021

    Ah that looks nice. Just when i was trying to decide what to do with my squash

  • Spankyj Noel james on February 24, 2021

    Wow jb well done 👏✔ I love way u explain yourself ⭐⭐⭐⭐⭐

  • Aye Fo on March 9, 2021

    Yesss!!! I am the lord of my gourd!!!!!!

  • Matt G on March 12, 2021

    Watching this and thinking "how to make it vegetarian"…and then he even gives me the perfect idea at the end.
    For me, this is still the best cooking channel.

  • Pauline Wehrer on March 13, 2021

    Do you think this could be done with a spaghetti squash ? Butternut is high in carbs.

  • BraveUlysses59 on March 25, 2021

    Wow that looks delicious! That squash on my counter is going bye bye tomorrow.

  • ale on March 31, 2021

    This video definitely had me laughing my butternut squash ass off!! 🤣🤣🤣👍

  • Jerilyn Forbrook Forbrook on April 6, 2021

    We love butternut squash so think I will give this a try! Looks yummy!👍

  • Sherri McGlade on April 29, 2021

    Made this meal for my family….they loved it! I used a maple ham….delicious! Thank you Chef!

  • stankygeorge on May 21, 2021

    I'm getting fat just by watching your videos!

  • Carmen NotInSanDiego on June 20, 2021

    Penis of veggies

  • Deanna St Omer on July 6, 2021

    If that Butternut squash has a large ass, your gonna wanna pass lol!

  • Deanna St Omer on July 6, 2021

    Oooh switch out the ham for caramelised onions!

  • Miss Bumblebee on July 12, 2021

    Your recipes are delicious but your humor is even more delicious. 😃

  • sasharbinx on July 21, 2021

    Delicious and easy! I did not have ham but used rump roast steak that had been cubed and sautéed with butter and some dry white wine. Protein substitute but all the same so good!

  • Mary Ann on July 24, 2021

    Carmelized mushrooms for the ham! Thank You.
    Any other veggie subs with a meaty texture ideas?

  • Elena Peters on July 24, 2021

    Thank you VERY MUCH!!! I made it with Crookneck Squash. It was also so good!

  • Get Your Feel Good Back! B Jones on August 10, 2021

    I grew butternut squash in my garden ths year. Can wait to try this recipe!

  • READY LISETTE GO on August 24, 2021

    your cadence is hysterical. Great job on the recipe.

  • K Mac on August 27, 2021

    This looks great John and I can imagine how it tastes, as it's very like some finger food tarts we make with the major ingredients being Butternut pumpkin, onion, crispy bacon pieces, and smoked cheese.

  • We live till we die on September 16, 2021

    Excellent idea on mushrooms! That way I can serve with fish! Please keep the keto friendly recipes coming😊

  • Edith Phillips on September 18, 2021

    You're funny !Thank you for the recipe.

  • Michael McDermott on September 20, 2021

    This looks amazing. I would love to see a meatless and eggless version.

  • Christian Murray on October 2, 2021

    you can roast the seeds

  • Kim Barnes on October 2, 2021

    Looks soooo good!

  • Tina Howard on October 23, 2021

    You can cut that a lot easier if you pop it in the microwave on high for 3 minutes. It makes it soooo much easier!

  • tina e on November 4, 2021

    I love it!
    And you are the funniest in this video!!🤣❤

  • Carolyn Connelly on November 15, 2021

    Thank you

  • Ma Ar on November 20, 2021

    The Best! F Guy Fieri. lol.

  • Goodkaat on November 23, 2021

    LOVE YOUR RECIPE GONNA TRY IT AND LET YOU KNOW💐

  • Goodkaat on November 23, 2021

    Is the Peel edible
    ?

  • Trent Staggerly on November 27, 2021

    The singing at the end is just creepy…I mean after all, this is NOT a Fiddler on the Roof audition.

  • Abraham Van Helsing on December 1, 2021

    i love this. it's been a year and today i'm making this the fifth time, it's so delicious! My flatmate didn't like pumpkin at all, but even he loved this dish. Thank you so much 🙂

  • Mike S on December 10, 2021

    New studio? Youve been using a studio? Ive seen your reflection in the oven window and it looked like you werent wearing pants! Home studio I hope. 🙂

  • Mildris Plested on December 14, 2021

    Yummm

  • Vicki Carberry on December 16, 2021

    for hard squash, I would soften it up in the oven for 10 minutes…it's not rocket science. Great recipe. 🙂

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