Transform butternut squash into delectable stuffed bites—perfect for a light meal or an elegant appetizer. The sweetness of roasted squash pairs beautifully with pesto, melted cheese, and ham for a comforting and savoury combination.
Preparation
10
min
Cooking
30
min
Portion
4
Ingredients
- 1 butternut squash, neck portion only, sliced into 1 cm (½ inch) rounds
- Cooking spray
- Salt and pepper, to taste
- 15 ml (1 tbsp) pesto
- 3–4 mushrooms, finely chopped
- 125 ml (½ cup) shredded light cheddar cheese
- 3 slices of nitrite-free ham, coarsely chopped
Optional toppings
- Arugula
- Chopped nuts
- Drizzle of honey
Preparation
- Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper.
- Arrange the squash rounds on the baking sheet. Lightly spray with cooking oil and season with salt and pepper.
- Bake for about 25 minutes, or until the squash is tender.
- Remove the baking sheet from the oven. Top each squash round with pesto, mushrooms, ham, and cheese.
- Set the oven to broil and return the bites to the oven for 4–5 minutes, or until the cheese is golden and bubbly.
- Serve warm, garnished with arugula, chopped nuts, and a drizzle of honey if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days.
Use the remaining squash to make creamy soup or roast it alongside other vegetables for a delicious side dish.
Registered Dietitian Nutritionist in Quebec City
