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Creamy Grits with Roasted Butternut Squash and Blue Cheese

Creamy Grits with Roasted Butternut Squash and Blue Cheese

Preheat the oven to 400 degrees.

Toss the squash with the olive oil to coat evenly and season with salt and pepper, to taste. Spread in a single layer on a rimmed baking sheet and bake until golden brown around the edges, 30-35 minutes, stirring halfway through.

While the squash is baking, bring the water to a boil in a large saucepan. Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly. Reduce the heat to low and cook and stir until the grits begin to thicken, for 15-20 minutes. Add the milk and continue to cook and stir until the grains are tender and the mixture is thick, for 5 more minutes.

Remove from the heat and add the Parmesan cheese, butter, and rosemary, stirring to melt. Season with salt and pepper, to taste.

Place the grits on a platter or divide evenly between individual serving plates and scatter the roasted squash on top. Top with the Gorgonzola, garnish with rosemary, and serve warm.


Goat Cheese & Butternut Squash Pasta

Sweet and hearty butternut squash is among our favorite cold-weather vegetables. In this dish, we’re dicing and roasting a butternut squash, mixing it with rigatoni pasta and tender caramelized onion, then smothering it all in a tangy, creamy sauce made with goat cheese. The cheese’s pleasant acidity perfectly balances the sweet squash and onion, while a sprinkling of fresh mint adds an herbaceous finish. We’re pairing the pasta with a salad of arugula, shaved Parmesan and lemon vinaigrette.

Title

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the squash ends. Peel the squash separate the neck and bulb. Halve the bulb lengthwise scoop out and discard the pulp and seeds, then medium dice the squash. Peel, halve and thinly slice the onion. Quarter and deseed the lemon. Pick the mint leaves off the stems discard the stems.

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange the seasoned squash in a single, even layer and roast 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.

While the squash roasts, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pot. Remove from heat and season with salt and pepper to taste.

While the onion caramelizes, add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly rinse under cold water to prevent sticking. Rinse and wipe out the pot. While the pasta cooks, squeeze the juice of all 4 lemon wedges into a bowl season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

While the squash continues to roast, in the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour cook, whisking frequently, 30 seconds to 1 minute, or until golden brown. Slowly whisk in the milk and reserved pasta cooking water. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Reduce the heat to medium-low. Add the goat cheese (crumbling into small pieces before adding). Cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

To the pot of caramelized onion, add the cooked pasta, roasted squash, cheese sauce, butter and all but a pinch of the mint (tearing just before adding). Cook on medium, stirring occasionally, 1 to 2 minutes, or until well combined. Remove from heat season with salt and pepper to taste. In a large bowl, combine the arugula, Parmesan cheese and enough vinaigrette to coat the salad. Toss to coat season with salt and pepper to taste. Transfer the finished pasta and salad to serving dishes. Garnish the pasta with the remaining mint (tearing just before adding). Enjoy!

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Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the squash ends. Peel the squash separate the neck and bulb. Halve the bulb lengthwise scoop out and discard the pulp and seeds, then medium dice the squash. Peel, halve and thinly slice the onion. Quarter and deseed the lemon. Pick the mint leaves off the stems discard the stems.

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange the seasoned squash in a single, even layer and roast 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.

While the squash roasts, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pot. Remove from heat and season with salt and pepper to taste.

While the onion caramelizes, add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly rinse under cold water to prevent sticking. Rinse and wipe out the pot. While the pasta cooks, squeeze the juice of all 4 lemon wedges into a bowl season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

While the squash continues to roast, in the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour cook, whisking frequently, 30 seconds to 1 minute, or until golden brown. Slowly whisk in the milk and reserved pasta cooking water. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Reduce the heat to medium-low. Add the goat cheese (crumbling into small pieces before adding). Cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

To the pot of caramelized onion, add the cooked pasta, roasted squash, cheese sauce, butter and all but a pinch of the mint (tearing just before adding). Cook on medium, stirring occasionally, 1 to 2 minutes, or until well combined. Remove from heat season with salt and pepper to taste. In a large bowl, combine the arugula, Parmesan cheese and enough vinaigrette to coat the salad. Toss to coat season with salt and pepper to taste. Transfer the finished pasta and salad to serving dishes. Garnish the pasta with the remaining mint (tearing just before adding). Enjoy!


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I have made this a few times now with minor variations and find that I love it on its own or as something to toss a chicken breast on. IMO, this recipe primarily needs two things: more bleu cheese and salt. There is a lot of relatively bland food in the pot and I think the proportions of the "punchy," flavorful ingredients are too low. If I use low-salt broth, it is under-salted and I end up adding quite a bit. So I replace 50% of the broth with the regular-sodium variety. I can't bring myself to melt really good bleu cheese into a pot of risotto so I use a less-expensive brand and double it. I have used both fresh and frozen squash and I believe I prefer the frozen. It adds a bit more liquid to the mixture, extending the cooking time and creating an even creamier result. I also increase the rosemary by about 25%. One of these days, I am going to make it with white cheddar instead of bleu. I bet that will be good.

I was very disappointed in this recipe. It is my very first disappointment from an epicurious recipe. I found the dish to be bland, and not different from any other risotto I have made. I did add some chicken and bacon similar to other reviewers. If I hadn't had the chicken, it would have been incredibly dull. And that's even with me using Pt Reyes Blue. I had really high hopes for this, and it didn't meet my expectations.

My family LOVED this recipe. It was so creamy and delicious. I made it as described but added the chicken/mushroom suggestion on top for a bit of protein as suggested by lvalverde. It was so much easier to add all liquid at once and just stir once in a while. I found that it made 10 servings.

Eh--it's really a 2 and a half fork review. And I didn't want to feel that way. I looked forward to making the recipe even after my husband brought me a Jacques Pepin cookbook after work and thought I might enjoy making something from that. This just didn't click, though. The squash took much longer to cook than the recipe said and we both thought it was still a tad underdone. I served the risotto with a chicken paillard--maybe I was in in a need-protein mood, but that seemed to give a needed kick. My husband liked it better than I did, but I'm not sure he'll miss it if I don't make it again.

This was wonderful. I made it exactly as written with two modifications. 1. I cut the recipe in half. 2. I didn't add the cream. It wasn't needed. I was skeptical about using this method to cook risotto, but the end product was the most creamy risotto I've ever made.

It was fabulous and the hit of the dinner party. One dinner guest said it was the best risotto that she ever had. Thank you epicurious.com. btw, I read some of these other reviews and they all mentioned leaving out this or that, or substituting ingredients. If you did not make the published recipe, how can you comment upon it?

This is delicious! I roasted the butternut squash first but put it in as stated in the recipe and it was a very nice texture. I used a little more blue cheese because I love it but otherwise would not change a thing.

This was a huge dinner party hit. I made it the "traditional" way (adding about a cup of broth at a time and stirring until absorbed, instead of all the broth at once) and found that I only needed about five cups of broth to get beautifully creamy al dente rice. Even the people who don't care for blue cheese loved that addition. Will definitely make again.

This is delicious. I think if you are making it the traditional way (adding the broth gradually) you can easily omit the cream. I served it for dinner with apple slices, everyone loved it and it was really simple to prepare!

I should add that I did not use any blue cheese as I do not much care for it and still thought the recipe was fantastic and very flavorful/complex. Your mileage may vary.

A delicious recipe, though I had some tweaks: I roasted the squash beforehand and then sauteed it on medium high with some sliced mushrooms, then removed the veg from the pan. Added in the onion and garlic, sauteed, added the rice and then the wine (with plenty of butter + olive oil in the pan beforehand) before adding in about 3 cups of the broth. I then allowed it to absorb before adding more, rather than dumping it in all at once. When it was just about finished, I folded in the cooked vegetables and baby spinach before adding the cheese and cream. Delicious, and a big hit--even my squash-hating boyfriend had seconds!

Very tasty, makes more than you expect and while it can be sufficiently filling as a main course, one may need a to add little protein, as other reviewers have noted. I'm going to make it this weekend as a side to a beef roast. But this is really a favorite of mine and an easy one pot dish.

This was extremely flavorful. We made a few modifications. Since I was cooking for two, and love blue cheese I halved the recipe - but used nearly 1/2 cup of blue cheese. Instead of sprinkling the cheese on top at the end, I melted-it-in before adding the cream & parmesean. Stirred-in the spinach last. We felt it needed protein (as others have suggested). In a separate pan, we sauteed 2 small cubed chicken breasts, with 8oz of sliced baby bella mushrooms - until most of the water evaporated from the mushrooms. To the meat mixture, we then added 4 oz (6 slices) of chopped pancetta. Just before the pancetta was finished, we added 1 large clove of pressed garlic and a bit of black pepper. The meat mixture needs no salt. We served the risotto in a flat, shallow bowl and topped it with a spoon of the meat mixture. Every bite of the risotto was incredibly rich and tasty. This recipe offers an excellent balance of flavors.

Yummm! This risotto is delicious! I used a ready-diced mix of butternut squash and sweet potatoes, frozen spinach (defrosted in the microwave and drained), and Danish blue cheese (a lot more than the recipe called for hehe). I also used a lot more wine and added vegetable broth one cup at a time. Turned out really great!

This was delicious. I would rate closer to a 3.5. I want to make a few minor changes next time, but the taste and the texture was great. Would have been super simple if I had found chopped butternut squash at the store, but not the end of the world to chop myself. I think pancetta would be a nice addition.

Thought this was easy and a good winter evening meal. Followed the broth-adding directions in the recipe the rice could have been a bit more al dente, but overall worked out fine. i substituted sage for the rosemary and used tuscan kale in place of the spinach. The blue cheese is essential, both for flavor and for salt and tang. I will try this again using the more traditional "cup at a time" stock addition method to see if i can get the texture perfect.

Very different, rich, but good!

Very disappointing. A 4 star rating should go to those that are supremely fantastic. People give out the 4 star WAY to OFTEN. This was very ordinary

Loved this recipe. I made it as is. except used the traditional way of adding the stock a little at a time. The butternut squash was tender and delicious. It's rich and plentiful. I used less cream and would use even less again. It was creamy on it's own!

This was really good. I used my pressure cooker, which means I can quickly have risotto every week (and do!). I used frozen squash, and the chunks mostly disintegrated, but it just added to the creamy texture. I cut the amounts mostly in half and had enough for two for dinner and leftovers for lunch.

Eh. I was excited to make this because of all the great reviews, but it wasn't really anything special. I did make a few changes - made it the traditional way rather than adding the broth all at once, used sage instead of rosemary, added roasted walnuts, garlic, and a bit of nutmeg, and used fat free half and half at the end, but it was just so dense and heavy and the butternut squash flavor was kind of lost. Used a really creamy gorgonzola that deserved better. I also only used 1 1/2 cups of risotto, thinking it would make enough for dinner for two for two nights but it made a TON - I have a vat leftover in the fridge that I am not super excited to have to eat tonight. It definitely needs a protein, and could use another texture, and something with a bit of brightness to contrast the heaviness and richness of the dish. Overall, would not make this again. There are better butternut squash recipes out there and better risotto recipes out there.

I must emphasize the blue cheese here. soooo good. numerous friends that don't like blue cheese, including my fiance, thought it went perfectly and was delicious (make sure it is a yummy blue cheese). I followed the recipe exactly including the all at once broth technique. However, unlike others, it took much longer to cook. I checked it starting at 15 mins, but ultimately after adding several new 1/2 cups of broth, I think it took over 30 min to cook to nice fully cooked yet firm risotto. made about 12-14 side dish servings.

Very tasty. Fried chicken and portabella mushrooms in garlic and onions and added it at the end. Would definately make it again. Also put blue cheese in the mix and put it on top. excellent but rich!

Just made this tonight. and I had to come on and say how delicious this was! Even my fiance who does not generally like blue cheese loved it and came back for seconds. I made a few changes as I went along. 1) I halfed the recipe (it's just the two of us), and we have a decent amount of leftovers. 2) I omitted the whipping cream, as I thought it would be too heavy, and I doubled the amount of wine in the beginning. 3) I added a clove of garlic when I added the rosemary and squash to get some depth of flavor. I don't know if it made a difference, but the end product was perfect. 4) I made the risotto the traditional way and ended up needing 4 cups (for half of the recipe) of vegetable broth (I'm vegetarian.) Great recipe that we'll definitely make again!!

This had divine flavor. I didn't have spinach on hand, but I would have welcomed the additional flavor and texture. Truly a must with the blue cheese - simply not the same without it.


I was excited to make this dish based on the reviews, but we found it barely edible. Bites with blue cheese in them were okay, but it was overall bland and certainly not worth the effort to prepare.

Definitely a weekend dish. I've never made a sauce thickened with egg yolk before and it came out really well. Next time, I will roast some garlic cloves along with the squash. I think the dish could also benefit from a little bit of fresh herbs at the end - chives or rosemary or thyme. We made this as a side dish and it went well with our pork chops.

My only note on this is it doest reheat well because of the egg. But I still ate the leftovers, they were great with some canned butternut squash soup.

Not worth the hassle. Takes a while and the results aren't amazing. It was fairly tasty but not nearly worth the effort.

We really love this recipe! The sauce tastes like alfredo and the whole thing is so easy to make. For me, it's the blue cheese crumbles and roasted butternut squash that really makes the dish. Don't skip either of those :)

Wow, this is delicious! I took the advice of previous reviewer and added crushed red pepper, sage, and rosemary to the onion mixture right before adding the milk. As my husband said, "these flavors really pop!" I noticed that it cooled very quickly, so be ready to eat when you plate it. My advice (besides adding the red pepper and herbs) would be to get everything measured and ready before you start, throw the pasta in the boiling water when the squash is half-way done, and put the onions in to saute just as soon as you put the pasta in the water. I halved the recipe and made three servings. I was quite satisfied with one, and as usual, my husband ate two (generally true with CL recipes). Served with a big green salad with tomatoes and artichokes.


Recipe Summary

  • 5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
  • 1 (1 1/2-ounce) slice white bread
  • 4 teaspoons olive oil, divided
  • 2 cups thinly sliced onion
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • ½ cup (2 ounces) crumbled blue cheese

Steam butternut squash, covered, 10 minutes or until tender.

Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl add 2 teaspoons oil, and toss with a fork to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7&ndashinch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.


Creamy Grits with Roasted Butternut Squash and Blue Cheese - Recipes

The other day I talked about my Appetizer recipes, tooting my own horn about my ever-growing list of vegetable (and now meat and fruit) appetizers. Today I'm focused on side dishes. I can could make meals out of side dishes. Back when we lived near a Boston Market restaurant I was happy to skip the chicken or meatloaf and instead feast on greens, squash, stuffing, potatoes, corn, beans . . . whatever looked good and could be plentiful on my plate.

The suck part of desiring a variety of colorful side dishes is having to make them all. For this recipe I decided to combine a few veggies--the most colorful ones on hand--and roast them together. One cooking session that would result in a plentiful pile of color on my plate. It not only looked good--it tasted terrific, especially alongside a roasted chicken.

Over the past few weeks I've been gathering all the ingredients for a repeat of this side dish (first made--and photos shot last winter). Fall crops from our Community Supported Agriculture (CSA) farm share generally keep well over a long period. In a cool dark place you can store winter squash, potatoes, and onions for months. Peppers and leeks hang out in the crisper for a few weeks--and can be frozen to use in soups and stews as well. So even if you're getting the fresh local produce in October [and you celebrate Thanksgiving in the US in November--I won't rant this time] with proper storage your produce will be ready when you're ready to cook.

I've revamped my Visual Recipe Index! For more ideas on what to do with your butternut squash, click here.

Note: I've only seen fairly small blue potatoes, so I suggest halving or quartering them. If you've got monstrous potatoes, cut them down to about 2 bite size.


Recipe Summary

  • 5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
  • 1 (1 1/2-ounce) slice white bread
  • 4 teaspoons olive oil, divided
  • 2 cups thinly sliced onion
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • ½ cup (2 ounces) crumbled blue cheese

Steam butternut squash, covered, 10 minutes or until tender.

Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl add 2 teaspoons oil, and toss with a fork to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7&ndashinch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.


Roasted Delicata Squash & Creamy Blue Cheese Sauce

Delicata is my favorite winter squash, and this tangy/funky vegetarian side shows why. The squash is sweet, meaty, and, best of all, requires no peeling!

I’m popping in today to share one more fall squash recipe that would make for a tasty Thanksgiving side dish (or a tasty any-dinner side dish if you don’t celebrate T-giving!).

This one is a little bit different for me because I haven’t been a big fan of blue cheese. That is, until a few weeks ago, when Jack and I shared a squash dish with blue cheese at the Publican (here in Chicago) that I was completely enamored with. The pairing of sweet roasted squash with tangy cabbage, pops of sweet currants, and a base of a creamy, lightly funky, blue cheese sauce was so delicious that I was inspired to make my own version at home. And here it is!

If you haven’t tried delicata squash – now is your moment. I love it because its small size makes it easy to cut. The skin, once roasted, is tender and delicious, so there’s no need to peel it.

Roast the squash until it’s golden. While it roasts, make the creamy blue cheese sauce and marinate the cabbage with the currants in a bit of apple cider vinegar. Once the squash is done, it’s time to assemble! I just love the way the red cabbage pops against the squash – in color and in flavor. Both the sauce and the cabbage can be made in advance so this is pretty quick and easy to make.

If you’re looking for more fall or winter vegetarian side dishes, head over to our recipe index for inspiration!


Butternut Mac and Cheese

Cook the macaroni until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.

Preheat the oven to 400 degrees. Carefully cut a whole butternut squash in half lengthwise. Drizzle half the squash with olive oil and place it on a rimmed baking sheet, cut side up. Roast it in the oven for 20 to 25 minutes until fork tender, watching it to make sure the surface doesn't get burned (it should have some brown areas.) Store the other half of the squash in the fridge for another use. When the squash is roasted and tender, scrape out the flesh and mash it with a potato masher. Sprinkle it with salt and pepper and set it aside.

While you're roasting the squash, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Stir occasionally, cooking the onions until they're deep golden brown. Remove them to a plate and set them aside.

To the same skillet you used to cook the onions, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook it, whisking gently, for a couple of minutes or until slightly thick. Taste and adjust seasonings. You'll probably want to add more salt!

Turn the heat to low and stir in the mashed butternut squash. When it is warmed, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed.

Melt the remaining butter and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake it (I do it straight in the skillet!) at 400 degrees for about 15 minutes, or until the crumbs are golden and the edges bubbly.


A few weeks ago I posted this Cauliflower “Mac” and Cheese recipe that swapped out pasta for cauliflower. Today I bring you this guilt-free mac and cheese recipe. Giving you all the comfort of the classic dish, but with an extra heaping of nutrients.

Hey there, I’m Heather K. Jones—I’m a dietitian, the nutrition expert for the Skinnytaste cookbooks, and the founder of the weight and wellness program, Feel Better Eat Better. If you struggle with emotional eating or weight anxiety, be sure to check out my free Masterclass by clicking RIGHT HERE. You’ll find out the exact steps I teach my clients to create lasting success from the inside-out, even if they’ve tried everything.

This guilt-free mac and cheese gives you all the comfort of the classic dish, but with an extra heaping of nutrients. Made with whole-wheat noodles, three cheeses (Gruyere, cheddar and Parmesan), shallots, and lots of good-for-your-body butternut squash… it’s cozy, creamy AND nourishing! This is a new staple for me and my sisters. Just add a big green salad and you have the perfect anytime meal.


Watch the video: How to make the BEST cheese grits! (December 2021).