Cheese And Squash: A Perfect Pairing Guide

Squash and cheese is a match made in heaven. The sweetness of the squash pairs perfectly with the saltiness of the cheese, creating a delicious and comforting dish. Whether you're craving a cheesy veggie dish or looking for an easy weeknight side, a squash and cheese casserole is a great option. You can use a variety of cheeses, such as cheddar, gouda, parmesan, or mozzarella, to create a gooey and flavourful dish. But that's not all – you can also experiment with different types of squash, like butternut, spaghetti, or yellow squash, to find your favourite combination. So, get creative and satisfy your cheese and veggie cravings with this versatile and crowd-pleasing dish!

Squash and cheese casserole

Ingredients:

• 2 lbs. squash (yellow squash, butternut squash, or a combination of the two)
• 1/2 sweet onion, finely diced
• 3-4 tbsp. bacon grease or butter
• 1/2-1 tsp. black pepper
• 1 cup of milk (optional)
• 1/2 cup of sour cream
• 1/2-1 cup shredded sharp cheddar cheese
• 1/4-1/2 cup shredded parmesan cheese
• 1/2 cup shredded Swiss cheese (optional)
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted
• 20-30 buttery crackers (like Ritz), crushed
• Salt to taste

Method:

First, preheat your oven to 350-425°F and lightly grease a 9x13-inch baking dish with cooking spray or butter; set aside.

In a large skillet over medium heat, add the bacon grease or butter. Once melted, add the onions and squash. Season with salt and pepper. Cook, stirring occasionally, until the squash is tender but not mushy, about 10 minutes. Drain the squash mixture well in a colander to remove excess liquid.

In a large bowl, stir together the eggs, milk (if using), sour cream, and cheeses. Fold in the drained squash mixture. Spread the mixture into the prepared baking dish.

In a small bowl, combine the crushed crackers with the melted butter until the cracker crumbs are coated. Sprinkle the mixture over the top of the casserole.

Bake, uncovered, for 25 to 45 minutes, or until the casserole is golden brown, the cheese is melted, and the squash is tender. Allow to rest for about 10 minutes before serving.

Tips:

• To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible.
• Don't overcook the squash during the initial sauté—it should be slightly undercooked as it will have another cooking step in the oven.
• When mixing the squash with the cheese mixture, be gentle to avoid mashing and breaking the squash into small pieces.
• You can add other ingredients to the squash mixture, such as garlic, rosemary, or breadcrumbs.
• This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours or frozen for up to three months.

Baked bacon cheese butternut squash

Ingredients:

• 2 lb. butternut squash, peeled and chopped into ½ inch chunks
• 4 raw bacon strips, chopped
• 3 garlic cloves, minced
• 1 tsp dried rosemary
• Salt and pepper, to taste
• ½ cup (2 oz) parmesan cheese, freshly grated
• ½ cup (1.5 oz) sharp cheddar cheese, shredded
• ¼ cup parsley, chopped

Method:

First, preheat your oven to 425°F. 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 without resistance, but the squash shouldn't be completely tender).

Remove the dish from the oven and sprinkle the parmesan and cheddar cheese evenly over the top. Place the dish back into the oven and bake for an additional 10 minutes, until the cheese is melted, the squash is tender, and the bacon is crisp and cooked through.

Finally, garnish with parsley and serve immediately.

Tips:

• This recipe is very adaptable—you can substitute the cheddar and parmesan with any melty cheese of your choice, such as mozzarella or gruyere.
• For a touch of sweetness, try drizzling some maple syrup or honey over the squash before roasting.
• For extra colour, texture, and flavour, add a generous topping of chopped fresh parsley before serving.
• This dish pairs well with other cool-weather dishes, such as roasted butternut squash soup.

Cheesy stovetop butternut squash

This stovetop butternut squash recipe is a delicious, easy-to-make dish that can be prepared in just 40 minutes, making it perfect for a weeknight dinner or as a Thanksgiving side dish. The natural sweetness of the butternut squash pairs perfectly with the sharp cheddar cheese, resulting in a mouthwatering combination of flavours.

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 or 8 cups)
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 1/2 teaspoon chopped fresh rosemary
• 1/2 cup vegetable or chicken broth
• 6 ounces shredded sharp cheddar cheese
• Salt and pepper, to taste

Method:

• Heat oil and butter in a heavy 12-inch skillet, preferably cast-iron, over medium-high heat until the butter is melted and bubbling.
• Add the shallot and cook, stirring often, until softened and starting to brown (about 1-2 minutes).
• Add the butternut squash, thyme, sage, salt, and rosemary. Cook, stirring until mixed together and fragrant (about 2 minutes).
• Add the broth, increase the heat to high, and bring to a simmer. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the squash is tender when pierced with a fork but not breaking down (about 10-11 minutes).
• Top the squash with cheese and cook, covered, until the cheese is melted (about 2-4 minutes). Serve hot.

Tips:

• You can use frozen cubed butternut squash, but fresh is recommended for the best texture. If using frozen, add it still frozen in step 2.
• This recipe can be made ahead up to step 3 and then gently reheated when needed.
• For a vegan option, omit the butter and cheese, or use vegan alternatives.

Squash and cheese combinations

Squash and cheese is a classic combination, and there are many ways to bring the two together. Here are some ideas for squash and cheese combinations to try:

Cheesy Baked Butternut Squash

This combination is a delicious, healthy, and vegetarian-friendly option. The sweetness of the roasted butternut squash is balanced by the rich, salty cheese. You can use a variety of cheeses, such as parmesan, white cheddar, mild cheddar, Edam, gouda, or Colby. The addition of garlic and panko crumbs provides a crunchy texture and extra flavor. This dish is perfect as a holiday side or a cozy dinner.

Squash Casserole

For a comforting and creamy option, try a squash casserole. This dish combines yellow squash, onion, and a crunchy cracker and cheddar cheese topping. You can also add mayonnaise or sour cream for a creamier, tangier taste. It's a versatile dish that can be made ahead of time and frozen for future enjoyment.

Cheesy Stovetop Butternut Squash

This recipe is an excellent choice if you want a quick and easy option that doesn't require oven space. It's a one-skillet dish with butternut squash, sharp cheddar cheese, and fresh herbs like thyme, sage, and rosemary. The natural sweetness of the butternut squash pairs perfectly with the tangy flavor of sharp cheddar.

Baked Bacon Cheese Butternut Squash

If you're looking for a hearty and indulgent option, try this combination. It features butternut squash, bacon, and two types of melty cheese, such as cheddar and parmesan. You can also substitute with other cheeses like mozzarella or gruyere. The dish is easy to prepare and bakes in one casserole dish, making it a convenient option.

Cheesy Summer Squash

For a summery take on the combination, try cheesy summer squash. This can be prepared in various ways, such as a casserole, flatbreads, or a vegetable medley. Mozzarella and parmesan cheese pair well with summer squash, adding a salty, savory element to the dish. It's a quick and tasty option for a summer meal or side.

Squash and cheese nutritional information

Squash is a versatile ingredient that can be steamed, roasted, fried, or pureed, and is commonly treated as a vegetable, although it is technically a fruit. It is a staple food in the fall and is often paired with cheese.

Squash Nutritional Information:

Squash is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. It is low in calories and high in fiber. A one-cup (205-gram) serving of cooked butternut squash provides:

• Vitamin A: 457% of the Reference Daily Intake (RDI)
• Vitamin C: 52% of the RDI
• Vitamin E: 13% of the RDI
• Thiamine (B1): 10% of the RDI
• Niacin (B3): 10% of the RDI
• Pyridoxine (B6): 13% of the RDI
• Folate (B9): 10% of the RDI
• Magnesium: 15% of the RDI
• Potassium: 17% of the RDI
• Manganese: 18% of the RDI

Additionally, squash is a good source of calcium, iron, phosphorus, copper, and potassium.

Cheese Nutritional Information:

Cheese is a dairy product that is commonly used as a topping or ingredient in many dishes. It is a good source of protein and calcium. The nutritional content of cheese can vary depending on the type and brand, but here is a general idea:

• Protein: 17-25 grams
• Fat: 15-27 grams
• Carbohydrates: 8-17 grams
• Sodium: 317-462 mg
• Calories: 231-356 kcal

Combined Nutritional Benefits:

When combined, squash and cheese can offer a range of nutritional benefits. Squash is an excellent source of vitamins A, C, and E, as well as B vitamins and minerals like magnesium, potassium, and manganese. Cheese, on the other hand, contributes high-quality protein and calcium to the meal.

Additionally, the combination of squash and cheese can provide a good balance of macronutrients, including carbohydrates, protein, and fat. This can help to keep you feeling full and satisfied after a meal.

Sample Recipe: Cheesy Baked Butternut Squash

Ingredients:

• 1 butternut squash (about 3 pounds), peeled, seeded, and cut into 2-inch cubes
• 4 tablespoons butter
• 2 cloves garlic, finely chopped
• ¼ cup panko crumbs
• 2 tablespoons olive oil
• ½ cup shredded white cheddar cheese
• ½ cup shredded parmesan cheese
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

Directions:

• Preheat the oven to 375˚F.
• Coat a 9x13 casserole dish with cooking spray and set aside.
• Melt the butter in a frying pan over low heat. Add the garlic and cook until soft. Remove from heat.
• Place the panko crumbs in a bowl and drizzle the garlic butter over them. Toss to combine and set aside.
• Toss the butternut squash with olive oil, shredded cheeses, salt, and pepper until well combined.
• Transfer the mixture to the prepared baking dish and sprinkle with the panko crumbs.
• Bake uncovered for 40-45 minutes, or until the squash is tender and lightly browned.
• Remove from the oven, garnish with parsley, and serve.

This dish offers a combination of the nutritional benefits of both squash and cheese, resulting in a tasty and nutritious meal.

Frequently asked questions