1 medium butternut squash (about 2.5#), peeled and cut into ¾-inch cubes (8 cups)
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1 teaspoon salt
½ cup vegetable or chicken broth
6 ounces Point Reyes TomaProvence, shredded
Instructions
Heat oil and butter in a heavy 12-inch skillet over medium-high heat until the butter is melted. Add shallot, and cook, stirring often, until it begins to brown, about 2 minutes.
Add squash, thyme, sage, rosemary and salt. Stir to combine and cook about 2 minutes.
Add broth to skillet. Increase heat to high and bring to a simmer. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally. Cook until the squash is tender when pierced with a fork, but not breaking down, 10 to 12 minutes.
Sprinkle TomaProvence on top of squash. Cook, covered, until the cheese is melted, 2 to 4 minutes. Serve immediately.
