This Easy Cheesy Stove-Top Butternut Squash is a delicious stovetop recipe that comes together in just 40 minutes making it a perfect Thanksgiving side dish, as well as being awesome for a weeknight dinner the whole family will love! It is Best-of material, for sure!
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I originally shared this recipe on November 10, 2017. I have updated the text today.
Why We Love This Stovetop Butternut Squash
This amazing seasonal side dish can be prepared entirely on the stovetop, which means it doesn’t have to compete for oven time on Thanksgiving! Yay! And it’s cooked in just one skillet, so less clean up. Double yay!
The shallot and butter with the fresh sage, thyme and rosemary are absolutely delish, but then the gooey sharp cheddar cheese with the tender sautéed butternut squash- oh man! You’re going to love this recipe!
How To Cook Butternut Squash
Stovetop
The stovetop cooking method that is used in this recipe is one of my favorite ways to cook butternut squash because it all happens in one skillet. Simply sauté butternut squash cubes in oil and butter, add broth, cover and simmer until the squash is tender.
Roast
Roasting squash in the oven is another easy way to prepare it. Just heat the oven to 375 degrees F, toss squash cubes with oil and seasonings and spread out on a large rimmed baking sheet in a single layer. Roast butternut squash, stirring once or twice, until it is tender, and starting to brown in spots, about 32 to 37 minutes cooking time like in this Easy, Delicious Roasted Butternut Squash Recipe.
Butternut squash halves can also be roasted. Carefully cut the butternut squash in half vertically, scoop out the seeds. Place the halves cut side up, brush with oil or butter, season and roast in a 375 degrees F oven for about 45 minutes or until fork tender. Cool slightly and scoop out the flesh. This is a great way to make squash for soup, like my Clean Eating Curry Butternut Squash Soup.
Steam
Steaming butternut squash is not only great way to cook the squash, it also frees up the oven for other dishes. Just bring one inch of water to boil in a large saucepan fitted with a steamer basket. Add the cubed butternut, cover and steam until the squash is tender. Check out this awesome recipe for Easy Garlic Herb Butternut Squash.
Ingredients For Cheesy Butternut Squash
The olive oil helps ensure the butter doesn’t burn while sautéing and allows the butter to add extra flavor.
Shallot
Shallot adds a mild onion flavor to the dish and won’t overwhelm the delicious sweetness of the butternut squash.
Butternut Squash
Butternut squash is a winter squash that has a similar taste to sweet potatoes. It is extremely versatile and can be prepared in many different ways.
Fresh Herbs
Fresh thyme, sage and rosemary are a classic flavor combination especially in fall and winter recipes and contribute so much additional flavor. They add a delicious woodsy, peppery and earthy flavor to this dish.
Broth
Vegetable or chicken broth can be used in this recipe. If using a store-bought broth, choose a low sodium version.
Sharp Cheddar Cheese
The slightly acidic tangy flavor of sharp cheddar cheese pairs perfectly with the natural sweetness of the butternut squash.
Salt
Just 3/4 teaspoon of salt is enough to perfectly bring together all of the awesome flavors in this dish.
Step By Step Instructions For How To Cook Butternut Squash On The Stove
Step 1: Sauté the shallot
Heat oil and butter in a heavy 12-inch large skillet, preferably large cast iron skillet, over medium-high heat until the butter is melted and bubbling. Add shallot, and cook, stirring often until softened and starting to brown.
Step 2: Add the squash and fresh herb
Add chunks of the butternut squash, thyme, sage, salt and rosemary, and cook, stirring until mixed together and the herbs are fragrant.
Step 3: Add the broth and cook the squash and top with cheese
Add broth, increase heat to high, cover and bring to a simmer. Reduce heat to medium-low to maintain a lively simmer, and continue cooking, stirring occasionally. Cook until the squash is tender when pierced with a fork, but not breaking down.
Step 4: Top with the cheese
Top the squash with cheese, and cook covered until the cheese is melted. Serve hot.
FAQ’s and Expert Tips
With any cooking method, the squash is fully cooked when the flesh is easily pierced with a fork.
You can prepare this recipe through step three and then cool completely. Rewarm gently over medium-low, covered, and with additional broth if needed. When steaming hot, add on the cheese and continue with step four.
We recommend fresh here for the best texture. For frozen cubed butternut squash, add it still frozen to the skillet in step 2.
- When planning the menu, consider oven space when planning the side dishes.
- Pies will have to be made the day before. If you’re hosting, pies are a great dish to outsource to a guest. They travel well, and then you don’t have to worry about getting them done on Wednesday.
- Remember that the Roasted Turkey will have to rest for 30 to 60 minutes. In that time you will be able to use the oven to reheat the stuffing and other sides. To make this juggling act easier, plan to include several of the side dishes that are made only on the stove-top.
- Rely on some of the recipes to be made partially a few days ahead so you can space out your prep work. Salad dressings, and roasted garlic can be prepped a couple days ahead.
- When planning the menu, think about the colors on the plate. I like to make sure there is at least one green vegetable on the plate. I love serving either brussels sprouts or green beans. These simple skillet green beans are a huge hit, and only take one pot.
- Make use of your slow cooker. Since the stove and oven will surely be full, scan for recipes that make the most of your slow cooker, like these Crock Pot Potatoes, or you could always keep your mashed potatoes warm in the crock pot to free up stove top space.
- Think about textures when planning the menu! Plan to serve something with a bit of crunch. Thanksgiving can be a kind of mushy meal if you don’t plan accordingly. I love adding nuts to our meal in as many ways as possible. This sweet potato casserole has maple candied nuts in it!
- Try to make sure you include a vegetarian option for your guests. If you know one of the guests is vegetarian, make your stuffing with vegetable broth. If you have a gluten-free guest, try a gluten-free stuffing.
- Contrast in taste is key! Don’t forget cranberry sauce. That can be made several days in advance too.
If you haven’t already, be sure to check out my Healthy Thanksgiving Planner for more details about how to make sure your T-day goes off without a hitch!
Additional Stovetop Thanksgiving Sides Dishes To Try
More Butternut Squash Recipes
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
Description
This Easy Cheesy Stove-Top Butternut Squash. It has shallot, rosemary, sage, thyme and sharp cheddar cheese. It’s made on the stove top- which makes it a useful recipe for Thanksgiving dinner.
Scale
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large shallot, minced
- 1 medium butternut squash, peeled and cut into ¾-inch cubes (about 2.5 pounds- 8 cups)
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- ¾ teaspoon salt
- ½ teaspoon chopped fresh rosemary
- ½ cup vegetable or chicken broth
- 6 ounces shredded sharp cheddar cheese
Instructions
- 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 shallot, and cook, stirring often until softened and starting to brown, 1 to 2 minutes.
- Add squash, thyme, sage, salt and rosemary, and cook, stirring until mixed together and the herbs are fragrant, about 2 minutes.
- Add broth, increase heat to high, cover and bring to a simmer. Reduce heat to medium-low to maintain a lively simmer, and continue cooking, stirring occasionally. Cook until the squash is tender when pierced with a fork, but not breaking down, 10 to 11 minutes.
- Top the squash with cheese, and cook covered until the cheese is melted, 2 to 4 minutes. Serve hot.
Notes
Make Ahead
You can prepare this recipe through step three and then cool completely. Rewarm gently over medium-low, covered, and with additional broth if needed. When steaming hot, add on the cheese and continue with step four.
Frozen Squash
We recommend fresh here for the best texture. For frozen cubed butternut squash add it still frozen to the skillet in step 2.
Nutrition
- Serving Size: 3/4 cup
- Calories: 176
- Fat: 10 g
- Carbohydrates: 17 g
- Protein: 7 g
