Now that Thanksgiving has come and gone, I am guessing that your desire to cook pumpkin everything has at least diminished slightly. Am I right?
I am all about the seasonal pumpkin craze because of all the health benefits that pumpkin provides (packed with vitamins and minerals, low calorie, fiber to keep you full, etc.) Mind you I am talking about pureed pumpkin- not your PSL.
Well, let me introduce you to one of pumpkin’s close friends- Butternut Squash.
Butternut squash gives you many of the same benefits as pumpkin (vitamin A, C, Fiber, potassium—the list goes on and on) but offers a different flavor for your taste buds.
There are about a million ways to eat butternut squash, but today I am going to share with you my absolute #1 favorite, fool-proof way to eat it: Butternut Cheese Sauce.
This recipe is super simple, lactose intolerant friendly, and fantastically versatile.
Use it as a pasta sauce, as cheese in a quesadilla, dip for pretzels or veggies, a creamy pizza sauce, eaten with a spoon… I can go on if you like, but I will spare you. Boiled down: this stuff is good for EVERYTHING.
Butternut Cheese Sauce
Yield: 4, 1/3-1/2 cup servings
- 400g Butternut squash (roughly 2 cups cubed)
- ½-1 cup milk of choice*
- 2 tbsp + 2 tsp parmesan cheese
- Salt to taste
- Boil or roast butternut squash until softened
- Add all ingredients to food processor
- Process until smooth
- Eat with spoon if desired (encouraged)
You can add the amount of milk needed to reach your desired consistence. For causes I would go more towards the 1 cup side, for a dip or spread, aim for close to ½.