Directions:

Preheat your oven to 375, then line a baking sheet with foil.

Carefully cut butternut squash in half lengthwise, starting at the top, stem end.

Scoop out seeds with a spoon.

Lay the squash halves lengthwise and slice off 1/8 inch from the bottom of each half to ensure they lay flat while baking.

Place onto the prepared baking sheet.

Put pan in the center of the oven and roast until tender, but not falling apart, 60 to 90 minutes.

Remove from oven and let sit until cool enough to handle.

Meanwhile change oven temperature to 475.

Use a spoon to scoop the squash into a bowl, and leave about 1/2" attached to the skin so it won't collapse and fall apart later.

Add salt, pepper, Dijon mustard and egg to squash.

Mix and mash with a spoon until smooth, or leave it a bit chunky, if desired.

Stir in 1/4 cup green onions, ham and diced Gruyere cheese, then mix until combined.

Scoop mixture back into the squash shells and top with grated Gruyere.

Bake in the center of the oven until cheese is browned, 15 minutes.

Transfer to a cutting board and slice,

Top with green onions and serve. Enjoy!