Double Baked Cheesy Squash
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This tender sweet squash stuffed with spinach, bacon & creme fraiche and topped with melting cheddar is the winter warmer you’ve been waiting for.
Ingredients
- 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
Method
- 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.