Double Baked Cheesy Squash

  • Brew time

    mins
  • Chill time

    mins
  • Cooking Time

    mins
  • Difficulty

  • Freeze time

    mins
  • Makes

  • Marinate time

    mins
  • Oven time

    mins
  • Prep time

    mins
  • Serves

    people
  • Total time

    mins
  • Wait time

    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

Nutritional information

 

Amount per serving

Energy (kcal)

663kcal

Energy (kJ)

2774kJ

Protein (g)

12.1g

Carbohydrate incl. fibre (g)

47.7g

Carbohydrate excl. fibre (g)

39.3g

Sugar (g)

9.6g

Fibre (g)

8.5g

Fat (g)

50.3g

Saturated fat (g)

19.7g

Unsaturated fat (g)

28.1g

Monounsaturated fat (g)

23.1g

Polyunsaturated fat (g)

5.0g

Trans fat (g)

0.0g

Cholesterol (mg)

48mg

Sodium (mg)

196mg

Salt (g)

0.49g

Vitamin A (IU)

42920IU

Vitamin C (mg)

88.2mg

Calcium (mg)

392mg

Iron (mg)

3.63mg

Potassium (mg)

1546mg

  • 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.