Creamy Butternut Squash and Goat Cheese Sauce

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I came up with this recipe for a creamy butternut squash and goat cheese sauce one night when I needed to turn the contents of my almost bare fridge into dinner. I liked the result so much, that I recreated the recipe (taking note of the measurements) so that I could share it with you. I love the flavor combination of sweet butter roasted butternut squash with creamy tangy goat cheese, and the two come together wonderfully to make a sauce.

The thing about butternut squash is that they are pretty big. If you roast a squash you can use it in a couple of recipes. When I made this sauce the second time around I sliced my squash in half, roasted one half whole, and neatly diced up the other half so that I could use it to make a farro salad.

I know that high powered blenders are trendy right now, but I still love my trusty Kitchen Aid blender, it did a beautiful job of pureeing the squash to make a smooth creamy sauce.

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Creamy Butternut Squash and Goat Cheese Sauce

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6

Author Kit Graham

Ingredients

• 1/2 of a medium-sized Butternut Squash about 1 1/2 cups of squash
• 1 tablespoon Olive Oil
• 2 tablespoons Butter
• Salt
• 1 1/2 tablespoons Flour
• 1 1/2 cups 2% Milk
• 3 ounces Goat Cheese
• 2 tablespoons Parmesan

Instructions

1. The first step is to roast the squash. Heat your oven to 350 degrees. Slice a butternut squash in half and scoop out the seeds. Then smother with 1 tablespoon butter, drizzle with the olive oil, and sprinkle with salt. After 20 minutes, flip the squash over and continue baking. The squash should be soft and fully cooked after roasting for about 40 minutes.
2. Once the squash is ready, let the it cool while you start working on the sauce. Heat 1 tablespoon butter in a saucepan over medium heat. Once melted, whisk in the flour, stirring for 1 minute while the flour mixture browns slightly.
3. Then whisk in the milk and bring to a slow but steady boil, whisking constantly for 1 minute once the milk comes to a boil. Whisking as the milk boils will keep clumps from forming.
4. Next add the goat cheese and Parmesan and stir until they melt. Add salt to taste. Turn the burner off.
5. Then scoop the squash out of the skin and into a blender. Pour the goat cheese sauce into the blender and puree until the mixture is smooth. Serve the sauce over pasta.

Looking for more recipes that combine butternut squash and goat cheese? Try Pork Tenderloin Stuffed with Butternut Squash, Goat Cheese, and Sage.