This cheese sauce offers up a quick dose of veggies from butternut squash! I’d call that a super sauce! You can use this butternut cheese sauce on everything! Examples: Roasted broccoli or other veggies, mac & cheese, baked potatoes & potato wedges, sheet pan nachos, eggs & veggie benedict, veggie burritos, etc. Refrigerate leftovers in a sealed container for up to 5 days.
15 MINUTES • Servings: 2 Print Recipe
2 cups (~10 ounce bag) frozen butternut squash cubes
1 cup water
1/4 teaspoon (heaping) sea salt
1/4 teaspoon (heaping) black pepper
1 cup cheddar cheese (dairy or plant-based cheese)
- In a pot, add squash, water, salt, and pepper and cook at a low boil for about 8 minutes.
- Let mixture cool slightly, put in blender, and blend until totally smooth. (You’ll get between 1-1.5 cups of puree.) Note: Super hot/steamy liquid is dangerous to put in blender.
- Put squash puree back into pot and stir in cheese until it’s melted.
Nutritional Facts for Butternut Cheese Sauce
1/2 recipe yield
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
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