Description
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.
Ingredients
Units
Scale
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large shallot, minced
- 1 medium butternut squash, peeled and cut into 3/4-inch cubes (about 2.5 pounds- 8 cups)
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 3/4 teaspoon salt
- 1/2 teaspoon chopped fresh rosemary
- 1/2 cup vegetable or chicken broth
- 6 ounces shredded sharp cheddar cheese
Instructions
- 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.
Notes
Make Ahead
You can prepare this recipe through step three and then cool completely. Rewarm gently over medium-low, covered, and with additional broth if needed. When steaming hot, add on the cheese and continue with step four.
Frozen Squash
We recommend fresh here for the best texture. For frozen cubed butternut squash add it still frozen to the skillet in step 2.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 176
- Fat: 10 g
- Carbohydrates: 17 g
- Protein: 7 g