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Stuffed Butternut Squash


This recipe for Stuffed Butternut Squash has been reproduced courtesy of Orce Serrano Hams & Ceramics -

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Stuffed Butternut Squash

During the winter months, Stuffed Butternut Squash is the perfect way to warm you up. One large squash will easily serve two people a delicious hearty meal. Very easy to prepare, the squash cooks itself and the beauty is you can vary your ingredients for the stuffing depending on your mood. This is our version using Serrano ham as one of the main stuffing ingredients.


1 medium - large Butternut squash
I medium onion, peeled and diced
1 small garlic clove, peeled and crushed
200g Serrano ham, either sliced or diced
200g Manchego cheese, grated
6 - 8 cherry tomatoes
Handful fresh breadcrumbs
Salt and pepper to season
Few sprigs thyme
Extra virgin olive oil


  • Preheat the oven to 200°C / Gas 6.

  • Cut your squash in half lengthwise, scoop out the seeds and score the flesh with a sharp knife. Place the two halves onto a baking tray, drizzle with a little olive oil and season with salt and pepper and add the thyme. Cook for about 40 minutes, until the squash is becoming tender, but not quite done.

  • Heat a non-stick frying pan with olive oil and gently cook the onion and garlic, until translucent. Add the Serrano ham and cook for a minute more. Tip into a large bowl and mix well.

  • After 40 minutes or so of cooking, remove the squash from the oven and take out some of the flesh, leaving a good section still round the edges (just so the squash keeps its shape)

  • Carefully mash the removed flesh with the other ingredients in the bowl - careful the squash will be hot.

  • Spoon your filling into Butternut squash halves, it doesn’t matter if you overload them. Sprinkle with cheese, top with the cherry tomatoes and sprinkle with the breadcrumbs.

  • Return the stuffed squash to the oven and cook for 15 - 20 minutes more until the cheese has melted and bubbles and the tomatoes are tender.

Serves 2

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