Double Baked Cheesy Squash

Double Baked Cheesy Squash


15 mins 


50 mins 


This tender sweet squash stuffed with spinach, bacon & creme fraiche and topped with melting cheddar is the winter warmer you’ve been waiting for.


  • 1 butternut squash
  • 1 tbsp olive oil
  • 40 grams spinach
  • 75 grams bacon lardons cooked
  • 1 tbsp creme fraiche
  • 1 tbsp Hellmann's Real Mayonnaise
  • 2 spring onions sliced
  • 50 grams grated cheddar

  1. Amount per Serving
Title Amount per Serving
Energy 682.89 kcal
Protein 11.63 g
Sugar 10.15 g
Fibre 8.47 g
Fat 52.06 g
Saturated fat 19.31 g


  1. Preheat the oven to 200C. Halve the butternut squash and scoop out the seeds. Drizzle with the olive oil and bake in the oven for 40 minutes until the flesh is soft.

  2. Remove the squash from the oven and allow to cool. Scoop out the flesh from the squash, place in a mixing bowl and reserve the skins.

  3. Add the spinach, half of the bacon, creme fraiche and the Hellmann’s Real Mayonnaise and mix well.

  4. Spoon the mixture back into the reserved skins, top with spring onion, the remaining bacon and the cheddar and bake in the oven for a further 10 minutes at 180C.