easy cheesy stove top butternut squash
This Easy Cheesy Stove-Top Butternut Squash was love at first bite. The second bite had me on my knees declaring my undying devotion until the end of days. I do not kid!
This squash- HAS to happen- in-your-kitchen. ASAP! Or on Thanksgiving at the very least. Or how about asap and then also on Thanksgiving. Because- you will have an ever lasting love for it too!
It is Best-of material, for sure!
The shallot and butter with the rosemary is pretty delish, but then the gooey sharp cheddar cheese with the tender squash- oh man! You’re going to love this recipe!
Not only does it taste so good as to spawn a more than normal amount of hyperbolic language, but it also is a super useful recipe too! There’s that word again. Sorrynotsorry. Because this amazing seasonal side dish- can be prepared entirely on the stove top— which means it doesn’t have to compete for oven time on Thanksgiving! Yay!
Which brings me to a couple tips I want to share about planning out your Thanksgiving menu. Because ahem, it’s only 2 weeks away, and it’s time to start planning if you haven’t already.
8 Tips For Planning Thanksgiving Menu
- When planning the menu, consider oven space when planning the side dishes.
- Pies will have to be made the day before. If you’re hosting, pies are a great dish to outsource to a guest. They travel well, and then you don’t have to worry about getting them done on Wednesday.
- Remember that the turkey will have to rest for 30 to 60 minutes. In that time you will be able to use the oven to reheat the stuffing and other sides. To make this juggling act easier, plan to include several of the side dishes that are made only on the stove-top.
- Rely on some of the recipes to be made partially a few days ahead so you can space out your prep work. Salad dressings, and roasted garlic can be prepped a couple days ahead.
- When planning the menu, think about the colors on the plate. I like to make sure there is at least one green vegetable on the plate. I love serving either brussels sprouts or green beans. These simple skillet green beans are a huge hit, and only take one pot.
- Think about textures when planning the menu! Plan to serve something with a bit of crunch. Thanksgiving can be a kind of mushy meal if you don’t plan accordingly. I love adding nuts to our meal in as many ways as possible. This sweet potato casserole has maple candied nuts in it!
- Try to make sure you include a vegetarian option for your guests. If you know one of the guests is vegetarian, make your stuffing with vegetable broth. If you have a gluten-free guest, try a gluten-free stuffing.
- Contrast in taste is key! Don’t forget cranberry sauce. That can be made several days in advance too.
If you haven’t already, be sure to check out my Healthy Thanksgiving Planner for more details about how to make sure your T-day goes off without a hitch!Print
This Easy Cheesy Stove-Top Butternut Squash. It has shallot, rosemary, sage, thyme and sharp cheddar cheese. It’s made on the stove top- which makes it a useful recipe for Thanksgiving dinner.
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large shallot, minced
- 1 medium butternut squash, peeled and cut into ¾-inch cubes (about 2.5 pounds- 8 cups)
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- ¾ teaspoon salt
- ½ teaspoon chopped fresh rosemary
- ½ cup vegetable or chicken broth
- 6 ounces shredded sharp cheddar cheese
- Heat oil and butter in a heavy 12-inch skillet, preferably cast-iron, over medium-high heat until the butter is melted and bubbling. Add shallot, and cook, stirring often until softened and starting to brown, 1 to 2 minutes.
- Add squash, thyme, sage, salt and rosemary, and cook, stirring until mixed together and the herbs are fragrant, about 2 minutes.
- Add broth, increase heat to high, cover and bring to a simmer. Reduce heat to medium-low to maintain a lively simmer, and continue cooking, stirring occasionally. Cook until the squash is tender when pierced with a fork, but not breaking down, 10 to 11 minutes. Top the squash with cheese, and cook covered until the cheese is melted, 2 to 4 minutes. Serve hot.
- Serving Size: 3/4 cup
- Calories: 176
- Fat: 10 g
- Carbohydrates: 17 g
- Protein: 7 g