This Creamy Butternut Squash with Rosemary is my favorite way to enjoy butternut squash. It is a wonderful quick and easy side dish for any night of the week.
This is loosely based on a recipe I made years ago and loved. But it contained pasta and more pasta. It became my go-to recipe when I had to make a meal for vegetarian friends. I realized early on that I could sub in cream cheese for the goat cheese and the flavor didn't change all too much since the other ingredients are very flavorful as well. Cream cheese is a lot more budget-friendly than goat cheese. Then I stopped adding the pasta altogether and simplified it down to five ingredients.
Part of the reason I decided to post this recipe now is that I bought 5 pounds of frozen organic butternut squash from Costco and I didn't love it. The first time I made it I just put a little butter and salt on it and it was very bland. I love roasted fresh butternut squash but the frozen leaves much to be desired. And I still had four pounds of it to use. I was determined to find a way that I actually enjoyed the frozen squash.
Creamy Butternut Squash with Rosemary - Low Carb, Grain Free, THM S
1 pound frozen butternut squash (or steamed or roasted fresh butternut squash)
2 oz cream cheese
½ teaspoon dried minced onion
¼ teaspoon salt
¼ teaspoon dried rosemary
Cook the butternut squash according to the package instructions. Add the cream cheese and gently fold until the heat of the butternut squash makes it melt and cover the squash. Add the rest of the ingredients. Serve.
- Cook the butternut squash according to the package instructions. Add the cream cheese and gently fold until the heat of the butternut squash makes it melt and cover the squash. Add the rest of the ingredients. Serve.