Cheesy Butternut Squash Bake

This recipe turned out to be a wonderful way to prepare squash or pumpkin. It tasted so good. I had some butternut squash I wanted to use in a savory dish. I peeled and cubed the squash, then steamed it until tender. I mashed up the squash, then rummaged in my fridge. I had some sharp white cheddar cheese. I shredded it up, adding it to the squash. I also had an open carton of whipping cream- so I added some, too. I was worried it would be too runny, so in went a little cornstarch. Then I added a generous amount of salt and fresh ground pepper.

I put the mixture in a baking dish and popped it in the oven. I took it out when it was all bubbly and hot. In hindsight, I could have given it a few more minutes to brown a little on the top.

Sometimes the hardest part about cooking is coming up with a name for a new dish. I wasn’t quite sure what to call this one. I thought about calling it a mash or maybe a casserole. I ended up with the innocuous name, “bake”. Well, whatever you call it, I think you will love it as much as I did.

Feel free to play around with the cheese you use. Anything that melts will work. You can also use different winter squashes or pumpkin, too.

So here is the recipe.

Cheesy Butternut Squash Bake

4 c. cubed butternut squash

8 oz. shredded cheese- I used a sharp cheddar

½ c. heavy whipping cream- or half and half

2 T. cornstarch

Salt and pepper to taste

Cook the cubed squash until tender. You can steam, boil or roast. If boiling, be sure to drain well. Place cooked squash in a bowl and mash. It is ok if there are still some small lumps. Add remaining ingredients and combine well. Place in a one-quart baking dish and bake in a 350-degree oven for 30 minutes, or until mixture is bubbly. Serves 4-6.