Cheese Pairings: Butternut Squash's Perfect Match

Butternut squash is a versatile ingredient that can be used in a variety of dishes, both sweet and savoury. Its natural sweetness and creamy texture make it a great pairing with cheese. But what kind of cheese goes best with butternut squash?

There are several types of cheese that pair well with butternut squash, depending on the desired flavour profile and dish. For a tangy and sharp flavour, sharp cheddar cheese is an excellent option. Its slightly acidic tanginess pairs perfectly with the natural sweetness of the squash. Gruyere, a nutty and earthy Swiss cheese, is another popular choice that melts beautifully into creamy sauces. It adds a rich and savoury depth of flavour to dishes such as mac and cheese. Parmesan, or Parmigiano-Reggiano, is a salty and nutty cheese that can be used to enhance the flavour of squash dishes. For a more subtle cheese flavour, mild cheeses such as mozzarella or goat cheese can be used. These cheeses melt easily and add a creamy texture without overwhelming the sweetness of the squash.

When choosing a cheese to pair with butternut squash, consider the dish being prepared and the desired flavour profile. For a hearty and comforting dish, a combination of cheddar and Parmesan, or cheddar and Gruyere, can be used. For a lighter and more subtle cheese flavour, mozzarella or goat cheese are good options. The versatility of butternut squash allows for a range of cheese pairings, making it a fun ingredient to experiment with in the kitchen.

Butternut squash mac and cheese

Ingredients:

• Butternut squash
• Pasta (shells, elbow macaroni, or pipe rigate)
• Cheese (Gruyere, sharp cheddar, pecorino, or Parmesan)
• Shallots
• Extra-virgin olive oil
• Balsamic vinegar
• Spices (nutmeg, ground sage, onion powder, garlic powder)
• Milk (unsweetened almond milk, 2%, or whole milk)
• Panko breadcrumbs
• Salt and pepper

Method:

• Roast the butternut squash and shallots in the oven at 425°F for 30-45 minutes or until soft.
• Prepare the topping by tossing the panko breadcrumbs with olive oil.
• Cook the pasta according to the package instructions until al dente. Reserve some of the starchy cooking water before draining.
• Make the squash puree by blending the roasted squash, shallots, olive oil, balsamic vinegar, spices, and salt and pepper.
• Return the pasta pot to the stove and heat the milk over medium heat.
• Pour in the squash puree and cook, stirring often, until warmed through.
• Gradually add the cheeses, whisking constantly and ensuring each addition melts fully before adding the next.
• Add the cooked pasta and stir until coated in the cheese sauce.
• Transfer the pasta to a baking dish, top with the panko topping, and broil for 5-10 minutes until the topping is crisp and browned.
• Let the dish stand for 15 minutes before serving.

Tips:

• You can roast the squash and shallots in advance and store them in the fridge for up to 4 days or freeze for up to 3 months.
• Grate the cheese yourself instead of using store-bought shredded cheese for a smoother and creamier sauce.
• This recipe serves as a great vegetarian option for Thanksgiving and can be paired with simple veggie side dishes like steamed or roasted broccoli, Brussels sprouts, or a fresh salad.

Butternut squash with goat's cheese and bacon

Butternut squash is a versatile ingredient that can be roasted, steamed, or boiled, and pairs well with both sweet and savoury flavours. It has a similar taste to sweet potatoes and is packed with vitamins and minerals.

When it comes to cheese, butternut squash works well with strong, tangy cheeses like sharp cheddar, goat's cheese, and parmesan. For a more subtle flavour, gruyere and pecorino are also good options.

Butternut Squash with Goat Cheese and Bacon

Ingredients:

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

Instructions:

• Preheat your oven to 400°Fahrenheit. Line a large rimmed baking sheet with parchment paper.
• Cut 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 and bake for 45-60 minutes, or until a fork easily pierces the squash. Let it cool for at least 30 minutes, or until it's cool enough to handle.
• Use a spoon to scoop out the roasted squash and set it aside.
• In a large pot over medium-high heat, cook the diced bacon until crispy and the fat has rendered (about 5-7 minutes). Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
• Leave the bacon fat in the pot and reduce the heat to medium-low. Add the chopped onion and garlic, sautéing until they are soft and lightly browned.
• Add the roasted butternut squash to the pot along with a pinch of salt. Stir until the squash has soaked up any remaining bacon fat and the ingredients are well combined.
• Slowly add the chicken broth to the pot, stirring as you go. Bring the mixture to a low simmer.
• Add the goat cheese and a few turns of cracked black pepper to the soup. Cook, stirring frequently, for 1-2 minutes, or until the goat cheese has mostly melted.
• Turn off the heat and carefully blend the soup with an immersion blender until smooth.
• Add a splash of heavy cream or half-and-half (optional) and stir to combine. Taste and adjust seasoning as needed.
• Ladle the soup into bowls and top with a sprinkle of goat cheese and a handful of crispy bacon pieces.

This soup is a perfect cozy weeknight meal or a fancy Thanksgiving appetizer. It pairs well with grilled cheese sandwiches, a simple arugula or spinach salad, or crusty bread.

You can also make this soup vegetarian by omitting the bacon and using olive oil or butter instead of bacon fat to sauté the garlic and onion.

Cheesy stovetop butternut squash

This is a delicious, seasonal side dish that can be prepared in just 40 minutes, making it perfect for Thanksgiving or a weeknight dinner. The best part? It's cooked in one skillet, so there's less clean-up!

Ingredients:

• Extra virgin olive oil
• Unsalted butter
• Shallots
• Fresh thyme, sage, and rosemary
• Vegetable or chicken broth
• Sharp cheddar cheese
• Butternut squash

Instructions:

• Sauté the shallot in a large skillet over medium-high heat with olive oil and butter until softened and starting to brown.
• Add the butternut squash, thyme, sage, salt, and rosemary to the skillet. Cook, stirring occasionally, until the herbs are fragrant.
• Pour in the broth, increase the heat to high, and bring to a simmer. Reduce the heat to medium-low and continue cooking until the squash is tender but not falling apart.
• Top the squash with shredded sharp cheddar cheese and cook until the cheese is melted. Serve hot.

Tips:

• You can use fresh or frozen butternut squash, but fresh is recommended for the best texture.
• This dish can be made ahead of time up to step 3 and then gently reheated when needed.
• The slightly acidic, tangy flavour of sharp cheddar cheese pairs perfectly with the natural sweetness of butternut squash.

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 (Parmigiano-Reggiano), freshly grated
• ½ cup (1.5 oz) sharp cheddar cheese, shredded
• ¼ cup parsley, chopped

Optional Ingredients

• Olive oil
• Thyme
• Red chilli flakes
• Brussels sprouts
• Goat's cheese

Method

Preheat the oven to 425°F.

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

Bake for 30-35 minutes, until the butternut squash is tender-crisp (a fork can go through the squash, but it is still a little firm).

Remove the dish from the oven and sprinkle the parmesan and cheddar cheese evenly over the top of the butternut squash and bacon. Bake for a further 10 minutes, until the cheese is completely melted, the butternut squash is tender, and the bacon is crisp and cooked through.

Garnish with parsley and serve immediately.

Tips

• You can substitute the cheddar and parmesan with any melty cheese of your choice, such as mozzarella or gruyere.
• If you want to save time, you can buy frozen, pre-cubed butternut squash instead of peeling and chopping a fresh squash. Simply thaw it first and then proceed with the recipe. Note that frozen squash (thawed) will likely cook more quickly.
• If you want to add some extra vegetables to the dish, try adding Brussels sprouts. Cut them in half and stir them into the large bowl with the other ingredients before transferring to the casserole dish.
• If you want to add a little spice to the dish, include some red chilli flakes.
• For a slightly different flavour, you could try using goat's cheese instead of cheddar.

Cheesy sautéed butternut squash

This delicious cheesy sautéed butternut squash is a perfect side dish for Thanksgiving or a weeknight dinner. The sweetness of the butternut squash pairs beautifully with the tanginess of the sharp cheddar cheese, resulting in a flavourful and comforting dish. This recipe serves four people and takes about an hour to prepare and cook.

Ingredients:

• 1 medium butternut squash (about 2.5 pounds or 8 cups), peeled and cut into 3/4-inch cubes
• 1 large shallot, minced
• 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
• Extra-virgin olive oil
• Unsalted butter
• Salt

Optional ingredients:

• Freshly ground black pepper
• Red pepper flakes
• Nutmeg

Instructions:

• Heat a combination of extra-virgin olive oil and unsalted butter in a large skillet over medium-high heat.
• Once the butter is melted and bubbling, add the minced shallot and cook until softened and lightly browned, stirring occasionally.
• Add the butternut squash cubes, thyme, sage, rosemary, and a pinch of salt to the skillet. Cook, stirring occasionally, until the herbs become fragrant.
• Pour in the vegetable or chicken broth and increase the heat to high. Bring the mixture to a simmer.
• Reduce the heat to medium-low and maintain a gentle simmer. Continue cooking, stirring occasionally, until the squash is tender when pierced with a fork but not falling apart (about 10-11 minutes).
• Remove the skillet from the heat and sprinkle the shredded sharp cheddar cheese on top. Cover the skillet and let the residual heat melt the cheese.
• Serve the cheesy sautéed butternut squash hot as a side dish.

Tips and Variations:

• For a vegan or dairy-free option, you can omit the cheese or use a vegan cheese alternative.
• If you prefer a milder flavour, you can substitute the shallot with onion or omit it entirely.
• To add a crispy topping, toss some panko breadcrumbs with olive oil and sprinkle them over the dish before serving.
• To make this dish ahead of time, follow the recipe up to step 3. Cool the squash mixture completely and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat gently and continue with step 4.

Frequently asked questions