Stovetop Butternut Squash with TomaProvence

Stovetop Butternut Squash with TomaProvence

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Stovetop Butternut Squash with TomaProvence

Serves 8 – 10

 

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 large shallot, minced

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

 

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. 

 

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