2.5 cups butternut squash peeled cut into 1/2-inch cubes
1 cup chicken broth
3 cloves garlic minced
4 servings salt and ground pepper black to taste
0.3 cup cheese blend italian (Parmesan, Asiago, and Romano)
0.3 cup milk
1 tablespoon olive oil
0.3 cup onion finely chopped
Equipment
frying pan
sauce pan
Directions
Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes.
Drain excess water. Cooked squash should equal 2 cups.
Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes.
Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.
