This Creamy Butternut Squash with Rosemary is my favorite way to enjoy butternut squash. It is a wondering quick and easy side dish for any night of the week.
This is loosely based off of Giada’s recipe here. I originally made it years ago, pasta and all, and loved it. 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 all together 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
Ingredients:
1 pound frozen butternut squash (or steamed or roasted fresh butternut squash)
2 oz cream cheese
1/2 tsp dried minced onion
1/4 tsp salt
1/4 tsp dried rosemary
Instructions:
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.
Ingredients
- 1 pound frozen butternut squash or steamed or roasted fresh butternut squash
- 2 oz cream cheese
- 1/2 tsp dried minced onion
- 1/4 tsp salt
- 1/4 tsp dried rosemary
Instructions
- 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.
Nutrition
| Nutrition Facts |
| Amount Per Serving, 6 servings per recipe |
|
Calories 68
|
|
%Daily Value
|
|
Total Fat 3g
5%
|
|
Saturated Fat 2g
9%
|
|
TransFat 0g
|
|
Cholesterol 11mg
4%
|
|
Sodium 133mg
6%
|
|
Total Carbohydrates 9g
3%
|
|
Dietary Fiber 2g
6%
|
|
Sugars 2g
|
|
Protein 1g
|
|
Vitamin A 163%
Vitamin C 27%
|
|
Calcium 5%
Iron 3%
|
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Beverly says
Would adding a fiber like ground flax seeds make the net carbs for the recipe lower?
I also think that using butter and apple pie spices instead of cream cheese and rosemary would be great.
…With, of course, Keto vanilla cream…!
Taryn says
Yes, you could add a fiber. A sweet version does sound good too!
Holly says
Yum! I’m going to give this a try! 🙂