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.
Cheesy Butternut Squash Bake
This recipe turned out to be a wonderful way to prepare squash. It tasted so good. I had some leftover squash in the fridge. I wasn’t sure if I wanted to go savory or sweet. I mashed up the squash, then rummaged in my fridge. I had some sharp white cheddar cheese and 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 baking dish and bake in a 350-degree oven for 30 minutes, or until mixture is bubbly. Serves 4-6.
Cheesy Butternut Squash Bake
Cheesy Butternut Squash Bake
This butternut squash dish was a big hit at dinner last night. Creamy, cheesy and naturally a little sweet from the squash, it came out even better than I had hoped. When I started making it, I had no idea what I was going to end up with.
I had some leftover cooked squash in the fridge. I needed a side dish for dinner and wanted to use up the squash. I wasn’t sure if I wanted to go savory or sweet. I mashed up the squash, then rummaged in my fridge. I had some sharp white cheddar cheese and shredded it up, adding it to the squash. I also had an open carton of whipping cream- so I added that, 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 baking dish and bake in a 350 degree oven for 30 minutes, or until mixture is bubbly. Serves 4-6.
