- 1 1/2 pounds butternut squash (peeled and cut into cubes)
- 3 ounces goat cheese
- 2 tablespoons milk
- 1 tablespoon fresh rosemary (minced)
- kosher salt
- black pepper
|Calories150Calories from Fat50|
|% DAILY VALUE|
|Calories from Fat50|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tina Shifflett 3 months ago
I omitted the milk and used Gouda cheese! Phenomenal!! Love the rosemary with the butternut great flavor!
Mia Lugo 6 months ago
It was delicious. I didn’t really use measurements just eyeballed. I really wanted that goat cheese flavor and it is definitely going to make it into my regular butternut squash lineup
Lorna C. 7 months ago
Tasty! I made mine a little differently, by roasting the squash instead of boiling.
Kristen V. 8 months ago
Mine turned out very watery. I definitely won't make it again
Sarah 8 months ago
We really enjoyed this recipe, it went well with our maple ham and Swiss shard the goats cheese was a creamy addition and reminded me of how I add plain yogurt to my butternut squash soup. Delicious, I will make it again!
Derek Thrasher 8 months ago
The goat cheese was too over powering and tasted out of place.
kema 8 months ago
this was really good. this has a different taste because of the goat cheese. i will make this again.
Chris Rowell 9 months ago
Very good and a different approach on the butternut squash. Would consider adding some more spices to balance the sweetness of the squash and the goat cheese.
Anca P. 9 months ago
Very nice texture, definetly will make this again.