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