Best Cheeses To Pair With Butternut Squash

Butternut squash is a versatile ingredient that can be used in a variety of dishes, from soups to pasta bakes. Its natural sweetness and creamy texture make it a great pairing with cheese. But what type of cheese goes best with butternut squash?

There are several types of cheese that pair well with butternut squash, including sharp cheddar, Gruyere, Parmesan, goat's cheese and mozzarella. For a vegan option, nutritional yeast can be used instead of cheese.

The type of dish you are preparing will also influence your choice of cheese. For example, a butternut squash mac and cheese might use a combination of sharp cheddar, Gruyere and pecorino or Parmesan. Whereas, a butternut squash soup might be topped with goat's cheese.

Butternut squash mac and cheese

A delicious, creamy, and cheesy meal, Butternut Squash Mac and Cheese is the ultimate comfort food for fall. Here is a detailed, direct, and instructive guide on how to make this mouth-watering dish.

Ingredients:

• Butternut Squash (a large one)
• 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
• Milk (unsweetened almond milk, 2%, or whole milk)
• Panko breadcrumbs
• Salt and pepper

Optional Ingredients:

• Thyme
• Rosemary
• Greek yogurt
• Bacon
• Chicken
• Ground beef or turkey
• Chicken sausage

Instructions:

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Halve the butternut squash lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil. Sprinkle with salt and pepper, and place 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 alongside the squash and roast for 30-45 minutes, or until the squash is soft.
• Prepare the topping by tossing the panko breadcrumbs with a little olive oil.
• Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some of the starchy pasta water before draining.
• Measure 2 cups of soft roasted squash and add it to a blender along with the shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until creamy.
• In the same pot, heat the milk over medium heat. Add the squash puree and cook, stirring often, until warmed through.
• Gradually add the cheeses, whisking constantly, and ensure each addition melts fully before adding the next.
• Add the cooked pasta to the cheese sauce and stir to coat.
• Transfer the pasta to an oiled baking dish and top with the panko breadcrumbs.
• Broil for 5-10 minutes, or until the topping is crisp and browned.
• Let the dish stand for about 15 minutes before serving.

Tips:

• You can roast the squash and shallots up to 4 days in advance and store them in an airtight container in the fridge.
• Grate the cheese yourself instead of using store-bought shredded cheese for a smoother and creamier sauce.
• You can add some protein to this dish, such as chicken, ground beef, or chicken sausage.
• For extra flavour and texture, you can top the dish with breadcrumbs, pepitas (pumpkin seeds), cooked bacon, or pine nuts before baking.

Butternut squash soup with goat's cheese

Butternut Squash Soup with Goat Cheese

Ingredients:

• 1 small butternut squash (1 1/4 to 1 1/2 pounds)
• 2 tablespoons olive oil
• Kosher salt, to taste
• 3 strips thick-cut bacon, diced
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 1/2 cups chicken broth
• 4 ounces goat cheese, plus extra for garnish
• Fresh cracked black pepper, to taste

Optional:

• Heavy cream
• Crème fraîche
• Fresh rosemary, sage, or thyme

Steps:

• Preheat the oven to 400°Fahrenheit. Line a large rimmed baking sheet with parchment paper.
• Slice the butternut squash in half lengthwise and scoop out the seeds.
• Drizzle the inside of each half with olive oil and add a generous pinch of kosher salt.
• Place the squash cut side down on the baking sheet. Bake at 400°F for 45-60 minutes, until a fork easily pierces the squash. Let it cool for at least 30 minutes, until it's cool enough to handle.
• Use a spoon to scoop out as much of the roasted squash as you can; compost or discard the skins. Set the squash aside while you prepare the soup.
• Add diced bacon to a large pot over medium-high heat. Cook until the bacon is crispy and the fat has rendered, about 5-7 minutes.
• Use a slotted spoon to remove the cooked bacon to a paper towel-lined plate and set aside. Leave the bacon fat in the pot and reduce the heat to medium-low—we'll use this to cook our aromatics in the next step!
• Add the chopped onion and garlic to the pot. Sauté, stirring frequently, until the onion is translucent and begins to brown, about 2-4 minutes. Note: The pot will be HOT at this point! Work quickly and carefully, stir often, and reduce the heat if needed to prevent burning.
• Add the roasted butternut squash to the pot along with a pinch of salt and stir until the squash has soaked up any remaining bacon fat and the ingredients are well incorporated into a thick mixture.
• Add a splash of chicken broth to the pan to deglaze, using a wooden spoon or stiff spatula to scrape any browned bits off the bottom of the pan (this is where a ton of flavor is!). Stir in the rest of the broth, add a pinch of salt, then bring the mixture to a simmer.
• Add the goat cheese and a few turns of cracked black pepper to the soup. Cook, stirring frequently, for 1-2 minutes, until the goat cheese has mostly melted.
• Turn off the heat and carefully blend the soup with an immersion blender until smooth. Pro Tip: To avoid splatters, make sure the head of the immersion blender is always fully submerged in the soup!
• Add heavy cream and stir to combine. If the soup isn't quite as smooth as you'd like, blend it again with the immersion blender. Taste and add salt as needed.
• Ladle the soup into bowls. Top with a sprinkle of goat cheese and a handful of crispy bacon pieces.

Variations:

• Use pumpkin instead of butternut squash.
• Swap the heavy cream for half-and-half or crème fraîche.
• Add fresh rosemary, sage, or thyme for extra flavor.
• For a vegetarian soup, omit the bacon and use butter or olive oil in place of the rendered bacon fat.

Cheesy stovetop butternut squash

This delicious, seasonal side dish is perfect for Thanksgiving or a weeknight dinner. The best part? It's cooked in just one skillet, so there's less clean-up! The natural sweetness of the butternut squash is perfectly complemented by the slightly acidic tang of sharp cheddar cheese.

Ingredients:

• Extra Virgin Olive Oil
• Unsalted Butter
• 1 large shallot, minced
• 1 medium butternut squash, peeled and cut into 3/4-inch cubes (about 2.5 pounds/8 cups)
• Fresh thyme, sage, and rosemary
• Vegetable or chicken broth
• Sharp Cheddar Cheese

Instructions:

Step 1: Sauté the shallot

Heat oil and butter in a large skillet over medium-high heat until the butter is melted and bubbling. Add the shallot and cook, stirring often, until softened and starting to brown.

Step 2: Add the squash and fresh herbs

Add the butternut squash, thyme, sage, salt, and rosemary to the skillet. Cook, stirring until mixed together and the herbs are fragrant.

Step 3: Add the broth and cook the squash

Add the broth and bring to a simmer. Reduce the heat and continue cooking, stirring occasionally, until the squash is tender when pierced with a fork.

Step 4: Top with the cheese

Top the squash with shredded sharp cheddar cheese and cook until the cheese is melted. Serve hot!

Tips:

• You can prepare this dish in advance up to step 3 and then cool completely. Rewarm gently and add the cheese when you're ready to serve.
• For a vegan or dairy-free option, use a vegan cheese or nutritional yeast instead of sharp cheddar.
• If you're short on time, purchase pre-cubed butternut squash or use frozen cubed squash. Add it still frozen to the skillet in step 2.

Baked bacon cheese butternut squash

This hearty and flavourful dish is the perfect comfort food for cold weather. The natural sweetness of the butternut squash is enhanced by the saltiness of the bacon and the creaminess of the cheese. It is a simple dish to prepare and can be served as a main or side dish.

Ingredients:

• Butternut Squash (peeled and cut into chunks)
• Bacon Strips (chopped)
• Olive Oil
• Garlic (minced)
• Dried Rosemary
• Salt and Pepper (to taste)
• Parmesan Cheese (freshly grated)
• Sharp Cheddar Cheese (shredded)
• Parsley (chopped, for garnish)

Method:

Preheat the oven to 425 degrees Fahrenheit.

In a large bowl, combine the butternut squash, garlic, olive oil, rosemary, salt, and pepper. Place this mixture into a 9x13 casserole dish and evenly top it with the chopped bacon.

Bake for 30-35 minutes, until the butternut squash is tender-crisp (a fork should go through easily, but the squash should still have a little firmness to it).

Remove the dish from the oven and sprinkle the parmesan and cheddar cheese evenly over the top. Bake for an additional 10 minutes, until the cheese is completely melted, the squash is tender, and the bacon is crisp.

Garnish with parsley and serve immediately.

Tips and Variations:

• You can use any type of melty cheese that you prefer, such as mozzarella or gruyere.
• For a vegetarian option, simply omit the bacon.
• To make this dish even more indulgent, add some fried onions or shallots on top.
• If you want to add some spice, include some red chilli flakes or black pepper.

Cheesy sautéed butternut squash

Ingredients:

• Butternut squash
• Shallots
• Garlic
• Thyme
• Rosemary
• Cheese (sharp chedder, Gruyère, Parmesan, or a mix)
• Olive oil
• Salt and pepper

Optional ingredients:

• Chicken or vegetable broth
• Balsamic vinegar
• Nutmeg
• Onion powder
• Garlic powder
• Ground sage
• Panko breadcrumbs
• Milk (almond, 2%, whole, or any other type)
• Greek yoghurt

Method:

First, peel and cube the butternut squash. Boil or roast the squash until tender, then mash or blend it with milk, broth, garlic, and seasonings to make a creamy sauce.

Next, sauté the shallots and garlic in olive oil in a large frying pan or skillet. Add the butternut squash, thyme, rosemary, salt, and pepper, and cook until the squash is tender.

Finally, stir in the cheese. Serve hot, garnished with fresh parsley if desired.

Tips:

• This dish is very customisable and forgiving. Feel free to experiment with different types of cheese, spices, and other ingredients.
• You can prepare the squash in advance and store it in the fridge for up to four days, or freeze it for up to three months.
• If you want to add protein to this dish, try stirring in some cooked chicken, ground beef, turkey, or sliced chicken sausage.

Frequently asked questions