Butternut Squash With Cheese Stovetop Recipes

STOVE-TOP BUTTERNUT SQUASH MAC & CHEESE

Steps:

• Cook the pasta until al dente, according to package instructions. Drain the water and set the pasta aside.
• While the pasta cooks, make the sauce. Fill a medium pot halfway with water and add a pinch of salt. Set on the stove over high heat. Add the butternut squash and bring to a boil. Cook until tender, 5-6 minutes. Drain the water and set the cooked squash aside.
• Reduce heat to medium and return the pot to the stove. Add the heavy whipping cream, thyme, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Cook, stirring frequently with a whisk, until thickened slightly, 3-4 minutes. Add back the butternut squash. Remove from heat and either (carefully!) use an immersion blender to completely puree the sauce, or pour into a blender to puree. Return to the pot. Add the cheese, stirring until melted. Taste the sauce and add additional salt and pepper if desired. Add the pasta to the sauce and stir gently until all of the pasta is coated. Serve.

BUTTERNUT SQUASH WITH CHEESE {STOVETOP RECIPE}

Steps:

• 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.

BAKED BUTTERNUT SQUASH WITH FETA CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with olive oil.
• Distribute butternut squash wedges like shingles onto the prepared baking sheet.
• Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, sugar, and nutmeg. Pour cream mixture over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top.
• Bake in the preheated oven until gratin is browned on top and squash is cooked through, 20 to 25 minutes.