About the Recipe
There’s something wonderfully comforting about a dish that’s warm, creamy and cheesy all at once and when it’s paired with the natural sweetness of roasted butternut squash... it’s irresistible! This recipe takes simple ingredients and turns them into a hearty, wholesome side or main that fills your kitchen with aroma and your plate with cozy goodness.
Perfect for weeknight dinners, family gatherings or any seasonal celebration.
Ingredients
1 Medium butternut squash, peeled and cubed
3 Tbsp olive oil
1 Medium onion, finely chopped
4 Cloves garlic, minced
1 Cup vegetable or chicken broth
1/2 Cup coconut milk
1 1/2 Cups shredded grass-fed cheddar or gruyere cheese
1 Tsp thyme (fresh or dried)
Salt and pepper, to taste
Fresh parsley and microgreens
Optional: Sourdough breadcrumbs or organic parmesan for a crispy topping
Preparation
Step1 Prepare the Squash
Peel, seed and cube the butternut squash into roughly 1-inch pieces.
Toss the cubes in 1 tbsp olive oil, salt, and pepper.
Step 2 Sauté Aromatics
Heat 2 tbsp olive oil in a large Dutch oven over medium heat.
Add onion and cook until translucent, about 4–5 minutes.
Add garlic and cook 30 seconds until fragrant.
Step 3 Cook the Squash
Add the butternut squash to the Dutch oven, tossing to coat with oil and aromatics.
Pour in broth and sprinkle in thyme.
Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally until squash is tender.
Step 4 Add Cheese and Cream
Reduce heat to low. Stir in cream and 1 cup of shredded cheese.
Cook gently, stirring until cheese is melted and the mixture is creamy.
Optional Crispy Topping
If you like a baked crispy topping, sprinkle breadcrumbs or parmesan over the top.
Place Dutch oven (oven-safe) under a broiler for 3–5 minutes until golden.
Top with fresh parsley and microgreens.