I have a confession.
Sometimes – on very rare occasions – I get cheesed out.
Don’t get me wrong. I LOVE cheese. But sometimes I feel guilty. All of these successful food bloggers cook & share healthy foods.
How’s a cheese lover to compete?
I compete with a homemade butternut squash sauce in hopes of tricking myself into thinking it’s cheese.
This is my new favorite sauce. It’s sweet, creamy, and comforting. Don’t let the color fool you – although it looks like cheddar cheese, and is creamy like cheddar cheese, this is a VEGETABLE! HECK YES!
I’ve tossed this sauce with pasta, served it in a rice & veggie casserole, and stuffed it in/smothered it over chicken breasts.
It’s easy, peasy, and (mainly) non-cheesy.
…I put a pinch of parmesan in. Sue me.
1 tablespoon olive oil
1 cup onion, diced
2 cloves minced garlic
4 heaping cups peeled and diced butternut squash
2 cups chicken stock
1/8 teaspoon thyme
1 bay leaf
salt & pepper, to taste
1/4 cup grated parmesan cheese
- Heat olive oil over medium heat. Sauté onions until golden, about 5-10 minutes.
- Add garlic and butternut squash and sauté for another minute until fragrant.
- Add chicken stock, thyme, bay leaf, salt, pepper and and bring to a boil.
- Put lid back on and simmer for 15 minutes, or until you can easily mash the squash with the back of a wooden spoon.
- Mash the butternut squash with the back of a wooden spoon until smooth. It’s okay if there are a few chunks.
- Add parmesan cheese, a dash of olive oil, and serve!
- If you prefer something smoother, add to a food processor and puree until smooth. Add water (or heavy cream) to thin if necessary.
Iowa Girl Eats’ Penne with Kale, Butternut Squash and Sausage
Lauren’s Latest Creamy Butternut Squash Sauce
Minimalist Baker’s Butternut Squash Veggie Pizza
Recipe adapted from Iowa Girl Eats and Martha Stewart.