Easy Cheesy Butternut Squash ‘n’ Grits

butternut squash

Fall is a great time for squash and who doesn’t like cheesy grits, right? So why not combine the two? This easy cheesy butternut squash ‘n’ grits recipe is really more of a comfort food for a cool night or great for a Meatless Monday. 

 

Easy Cheesy Butternut Squash 'n' Grits
Author: 
Recipe type: Meatless
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 butternut squash (about 3 pounds)
  • 3 cups half–and-half
  • 1 cup water
  • 1 cup quick-cooking grits
  • ½ tsp salt
  • ¼ tsp garlic powder
  • 1 ½ cups shredded sharp white Cheddar cheese
  • 3 Tbsp butter
  • 3 Tbsp olive oil
  • 1 Tbsp chopped fresh sage
  • ¼ tsp seasoned pepper
  • Garnish: fresh sage sprig
Instructions
  1. Preheat oven to 350.
  2. Using the tip of a sharp knife, pierce squash several times on all sides. Place squash directly on middle oven rack, and bake for 35-40 minutes or just until tender. Remove from oven, and let stand until cool enough to handle.
  3. Cuts squash in half lengthwise: remove and discard seeds and stringy fiber.
  4. Peel squash and cut flesh into about 1-inch cubes.
  5. In a large saucepan, bring half-and-half and 1 cup water to a boil over medium heat. Slowly stir in grits, salt and garlic powder. Cover and reduce heat to medium-low; cook, stirring occasionally, for 5 minutes or until grits are thickened. Stir in cheese and butter until melted.
  6. In a large skillet, heat olive oil over medium heat. Add squash cubes, sage, and seasoned pepper; cook, stirring often, for 5 minutes or until squash is lightly browned and tender.
  7. Serve over hot grits. Garnish with sage sprig, if desired.

 

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