Baked Butternut Squash with Cheddar Cream by @sandrine_healthy

1h15

2 servings

🎃

Butternut squash

🫒

Olive oil

🧂

Salt

⚫

Pepper

🌶️

Paprika

🌿

Herbes de provence

🧀

2 handfuls

Cheddar cheese

🥛

Cream

  1. Cut
    • Butternut squash

    Cut the butternut squash in half and scoop it out.

  2. Score
    • Butternut squash

    Score the flesh in a crosshatch pattern.

  3. Brush
    • Olive oil
    • Salt

    Brush it with a mixture of olive oil, salt, pepper, paprika and herbes de Provence.

  4. Step
    • Butternut squash

    Pre-bake for 45-50 minutes at 180 degrees.

  5. Bake
    • Cheddar cheese
    • Cream
    • Butternut squash

    Add 2 big handfuls of grated cheddar and the 4% cream into the hollow, then bake again for 10 minutes.

Baked Butternut Squash with Cheddar Cream by @sandrine_healthy

1h15

2 servings

🎃

Butternut squash

🫒

Olive oil

🧂

Salt

⚫

Pepper

🌶️

Paprika

🌿

Herbes de provence

🧀

2 handfuls

Cheddar cheese

🥛

Cream

Preparation Steps

  1. Step 1/5

    Cut the butternut squash in half and scoop it out.

    🎃Butternut squash
    🔪Knife
    🥄Spoon

  2. Step 2/5

    Score the flesh in a crosshatch pattern.

    🎃Butternut squash
    🔪Knife

  3. Step 3/5

    Brush it with a mixture of olive oil, salt, pepper, paprika and herbes de Provence.

    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🌶️Paprika
    🌿Herbes de Provence
    🎃Butternut squash
    🥣Bowl
    🖌️Brush

  4. Step 4/5

    Pre-bake for 45-50 minutes at 180 degrees.

    🎃Butternut squash
    🍳Baking tray

  5. Step 5/5

    Add 2 big handfuls of grated cheddar and the 4% cream into the hollow, then bake again for 10 minutes.

    🧀Cheddar cheese
    🥛Cream
    🎃Butternut squash
    🍳Baking tray

Composition

Ingredients

Types

Vegetables, Oils, Spices, Herbs, Dairy

Ingredients

Butternut squash, Olive oil, Salt, Pepper, Paprika, Herbes de provence, Cheddar cheese, Cream

Notes

Butternut squash (halved and seeded), Olive oil (part of the basting mixture, no amount given), Salt (part of the basting mixture, no amount given), Pepper (part of the basting mixture, no amount given), Paprika (part of the basting mixture, no amount given), Herbes de provence (part of the basting mixture, no amount given), Cheddar cheese (grated), Cream (4% fat, no amount given)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

320 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 28g, Fat: 20g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 220mg, Potassium: 480mg, Magnesium: 35mg

Vitamins

Vitamin A: 620µg, Vitamin C: 18mg, Vitamin E: 2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

Knife, Spoon, Brush, Baking tray, Bowl

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Everyday Meal, Weekend Lunch

Origin

Source

Platform

instagram

Original Creator

@sandrine_healthy

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Melty, Tender

Flavors

Savory, Cheesy, Smoky, Herby

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,refrigerate within 2 hours of cooking), reheating : 10-15 minutes (oven at 180°C until heated through)