Randy Chandler
Squash and cheese is a classic combination, and there are several ways to prepare this dish. Squash casseroles are a popular choice, with recipes calling for a variety of cheeses, including cheddar, Gruyere, and Parmesan. Squash can also be prepared as a mac and cheese, with butternut squash being a popular choice for this dish. When making squash mac and cheese, it is recommended to use a block of cheese and grate it yourself to ensure it melts well and doesn't become clumpy. Popular cheese choices for squash mac and cheese include cheddar, Gruyere, Parmesan, and cream cheese.
| Characteristics | Values |
|---|---|
| Cheese for squash casserole | Cheddar |
| Cheese for butternut squash mac and cheese | Gruyere, sharp cheddar, pecorino or Parmesan |
| Cheese for butternut squash mac and cheese | Cream cheese, cheddar |
| Cheese for butternut squash mac and cheese | Smoked gouda, Parmesan |
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What You'll Learn
Butternut squash mac and cheese
Ingredients:
- Butternut squash
- Pasta (shells, elbow macaroni, or pipe rigate)
- Cheese (Gruyere, sharp cheddar, and pecorino or Parmesan)
- Shallots
- Extra-virgin olive oil
- Balsamic vinegar
- Nutmeg
- Ground sage
- Onion powder
- Garlic powder
- Unsweetened almond milk (or regular milk)
- Panko breadcrumbs
- Salt and pepper
Instructions:
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on the baking sheet.
- Wrap the shallots in foil, drizzle with olive oil, and sprinkle with salt. Place on the baking sheet with the squash and roast for 30-45 minutes, or until the squash is soft.
- In a pot, heat the almond milk over medium heat. Stir in the squash (peeled and mashed/pureed) and cook for about 3 minutes, or until warmed through.
- Gradually add the cheeses, whisking constantly, and make sure each addition is fully melted before adding the next. Keep whisking until all the cheese is melted and the sauce is creamy.
- Add the cooked pasta to the sauce and stir until coated.
- Transfer the pasta to a greased baking dish and top with the panko.
- Broil for 5-10 minutes, or until the topping is crisp and browned.
- Let the dish stand for 15 minutes before serving.
Tips and Variations:
- You can roast the squash and shallots up to 4 days in advance and store them in an airtight container in the fridge.
- If you're short on time, you can use canned pureed butternut squash or pumpkin puree instead of roasting the squash.
- To make the dish gluten-free, use gluten-free pasta and gluten-free panko.
- For a vegan option, replace the dairy milk with plant-based milk and use vegan cheese.
- You can add protein to the dish by stirring in cooked chicken, beef, turkey, or sausage.
- For extra nutrition, add some kale, broccoli, or spinach to the dish.
Enjoy your delicious and creamy Butternut Squash Mac and Cheese!
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Squash and cheese casserole
Ingredients
- Squash (yellow squash, zucchini, or butternut squash)
- Onion
- Crackers (such as Ritz crackers)
- Cheddar cheese
- Milk (dairy or non-dairy)
- Eggs
- Butter
- Salt and pepper
- Optional: mayonnaise, sour cream, garlic powder, onion powder, olive oil, sage, Dijon mustard, old bay seasoning, nutmeg, nuts or seeds, different types of cheese (Gruyere, smoked Gouda, Parmesan)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch casserole dish and set it aside.
- Cut the squash and onion into slices. Cook them in a large skillet with a small amount of water over medium heat until tender. This step helps remove excess liquid to prevent a watery casserole. Drain the vegetables well and set them aside.
- Prepare the creamy filling by crushing crackers in a bowl. Add shredded Cheddar cheese, milk, and eggs. You can also add mayonnaise or sour cream for extra creaminess and tang.
- Mix the cooked squash and onion into the filling mixture.
- Melt butter and add it to the squash mixture, along with salt and pepper to taste.
- Transfer the mixture to the prepared casserole dish.
- Sprinkle the remaining cracker crumbs and cheese on top. Dot with butter.
- Bake in the preheated oven until the casserole is bubbly and the cheese is melted and slightly browned.
- Remove from the oven and let it cool slightly before serving.
Tips and Variations
- For a vegan option, use non-dairy milk and vegan cheese.
- Grate your own cheese for better melting and to avoid clumping.
- Add extra seasonings like Dijon mustard, old bay seasoning, or nutmeg.
- Experiment with different types of cheese, such as Gruyere, smoked Gouda, or Parmesan.
- For a crunchy topping, add crushed crackers, nuts, or seeds.
- If using butternut squash, roast it and scoop out the seeds before mashing or pureeing.
- You can also add cooked chicken or other proteins to make it a heartier meal.
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Yellow squash with cheddar
Yellow squash and cheddar cheese is a classic combination. This recipe is a delicious and comforting side dish, perfect for any occasion. It is a great way to use up your yellow squash bounty and can be served as a tasty side or a vegetarian main dish.
To make this recipe, you will need the following ingredients:
- Yellow squash: Look for smaller, more petite squash as they have fewer seeds and taste sweeter.
- Cheddar cheese: Shred the cheese from a block for the best melting results.
- Butter: To add a rich, creamy flavour.
- Crackers: Round, buttery crackers like Ritz, crushed and mixed with the cheese to create a crunchy topping.
- Onion: Sweet onion is recommended, but yellow onion can also be used.
- Seasonings: Salt, pepper, and garlic powder to taste.
- Cut the yellow squash into slices, approximately 1/4-inch thick.
- Cook the squash and onion in a skillet with butter over medium heat until tender. This step helps remove excess liquid so your casserole is not watery.
- Drain the vegetables and set them aside.
- Prepare the filling by crushing the crackers in a bowl and mixing them with shredded cheddar cheese. You can also add milk and eggs to this mixture for a creamier texture.
- Spread the squash and onion mixture into a greased baking dish.
- Sprinkle the cracker and cheese mixture evenly over the squash.
- Bake in the oven at 350 degrees Fahrenheit for 15 to 20 minutes, or until the topping is golden brown and the edges are bubbly.
- For an extra crispy topping, broil for an additional minute or two, keeping a close eye to avoid burning.
This yellow squash and cheddar casserole is a simple yet mouthwatering dish that is perfect for family gatherings, potlucks, and holidays. Enjoy it as a side or a vegetarian main course, and don't be surprised if everyone asks for seconds!
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Zucchini and yellow squash
When it comes to zucchini and yellow squash, there are several ways to prepare and serve them, and cheese is a common ingredient in many recipes. While it is a matter of personal preference, two of the best cheeses to use in these recipes are Parmesan and cheddar.
Parmesan is a hard Italian cheese with a strong, sharp flavour. When grated over zucchini and yellow squash, it adds a delicious savoury note to the dish. Parmesan is a very popular choice for this combination of vegetables, as it can be added at the end of cooking for a simple yet tasty finish. For example, it can be sprinkled over sautéed zucchini and yellow squash with garlic, or roasted vegetables.
Cheddar is another excellent option for zucchini and yellow squash recipes. This cheese has a creamy texture and a milder taste than Parmesan. It melts well and can be used in baked dishes, such as casseroles, or as a topping for roasted vegetables. For instance, a recipe for zucchini and yellow squash recommends baking a combination of meat, vegetables, and cheddar (or pepper jack) in a baking pan.
While Parmesan and cheddar are excellent choices, other cheeses can also be used with zucchini and yellow squash. Some recipes suggest using Gruyere, pecorino, mozzarella, feta, or cream cheese, depending on the dish and personal preference. For instance, a summer squash pizza recipe pairs squash with Gruyere, while a pasta dish combines sautéed zucchini and squash with pecorino or a similar cheese.
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Gruyere, cheddar, pecorino
Gruyere, cheddar, and pecorino are excellent choices for a squash-based dish, particularly in a butternut squash mac and cheese recipe. This combination of cheeses creates a creamy, cheesy, and delicious meal that's perfect for a fall night.
Gruyere, made from cow's milk, has a nutty flavor and semi-hard, slightly springy texture. Its long aging process, up to 18 months or more, contributes to its distinctive flavor and golden-yellow interior. When melted, Gruyere adds a rich, nutty taste to the creamy squash sauce.
Cheddar, a sharp and tangy cheese, pairs perfectly with the nutty Gruyere. Its bold flavor enhances the overall taste of the dish. Together, the nutty Gruyere and tangy cheddar melt beautifully into the creamy sauce, creating a smooth and indulgent texture.
Pecorino, crafted from sheep's milk, offers a distinctive salty and tangy flavor. It is often used as a topping or grated over dishes, adding a savory depth of flavor. In this recipe, a small amount of pecorino enhances the overall savoriness of the dish without overwhelming the other ingredients.
When combined with roasted butternut squash, these three cheeses create a rich and indulgent sauce that coats the pasta. The addition of extra-virgin olive oil, balsamic vinegar, nutmeg, and ground sage further enhances the flavor, resulting in a comforting and delicious meal.
For a similar vegan option, you can prepare a creamy butternut squash pasta or vegan mac and cheese, omitting the cheese and substituting vegan alternatives.
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Frequently asked questions
The two best cheeses to use for squash are Gruyere and sharp cheddar.
The nutty flavour of Gruyere and the tanginess of sharp cheddar complement the flavour of squash. These cheeses also melt beautifully into a creamy sauce.
Butternut squash mac and cheese is a popular recipe that combines squash and cheese. The squash is roasted and mashed, then mixed with a cheesy sauce and pasta.
Yes, another option is to make a squash casserole. This recipe combines yellow squash, onion, and a creamy sauce, topped with a cracker and cheddar cheese topping.
