Squash & Cheddar Cheese Pasta Sauce – Vegetarian or Chicken

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Kabocha squash and old white cheddar cheese pair beautifully in this rich and creamy pasta sauce. If you’ve never tried a pasta sauce made with squash and cheese you’re in for a tasty surprise — the Kabocha squash adds an amazing depth of flavour, and enhances the cheese sauce’s already rich and creamy texture.

You can make this vegetarian or add chicken for the meat-eaters.

Squash Preparation Tips

Kabocha squash is also known as Japanese Pumpkin. If you can’t find any near you, you can substitute with butternut squash or Red Kuri. You could even do acorn squash in a pinch but it won’t have quite the same rich flavour.

Making the Squash and Cheddar Cheese Sauce

This Squash and Cheddar Cheese Sauce comes together very quickly. If you’re making spaghetti to go with it, get the pasta water boiling at the same time as you’re starting the sauce. We served ours with two types of spaghetti: a regular wheat spaghetti and a garlic and red chili flavoured version, which added colour contrast and a tiny shot of heat. If you’re considering mixing pasta types, remember to ensure that the cooking time for both is the same (or use separate pots!).

Really this recipe is just a twist on a basic cheese sauce. For this recipe, we’re swapping regular butter for brown butter. 

• Blend the melted brown butter with a little flour to make a roux, and then slowly add the milk until the sauce is thick and creamy.
• Turn the heat down and add in the cheddar cheese, a handful or so at a time.
• Blend in the cooked Kabocha squash. If you have an immersion (hand) blender you can use that to blend the sauce directly in the saucepan. If not, just transfer the sauce to a blender, add the squash, and blend until smooth.
• Optionally, pan-fry some chicken in a mix of half olive oil, half brown butter. Once cooked, stir in to the pasta sauce. Super simple and good!
• For extra deliciousness, top your pasta with some additional cheddar and a good grind of black pepper.

Cooking for Vegetarians and Meat-Eaters

This pasta sauce is vegetarian, but you can easily make it omni-suitable by adding chicken. The chicken is cooked and added at the end so it’s straightforward to make both versions if you’re cooking for a mixed group of eaters.

Other Recipes for Vegetarians and Meat-Eaters

Looking for other recipes for mixed groups of eaters? How about:

• Buddha Bowls w/ Brown Butter Pineapple Teriyaki Sauce (Tofu, Prawns, Chicken)
• Tom Kha Soup – Vegan or with Chicken
• Mexican Stuffed Peppers – Vegan, Vegetarian, Beef
• Green Pasta Sauce – Vegan, with Vegetarian or Meat-eater Toppings
• Roasted Veggies with Curry Cream Sauce  – Vegan, Vegetarian, Pork  
• Corn Chip Casserole: Vegan (Jackfruit) or Chicken
• Black Beans and Polenta – Vegan, Vegetarian, Bacon-enhanced
• Butternut Squash Green Curry: Vegan or Chicken
• Lettuce Wraps: Vegan or Pork 
• 15-Minute Thai Chickpea Curry (Vegan or Pork)

Squash and Cheddar Cheese Pasta Sauce – Vegetarian or Chicken

A rich and creamy cheese sauce made with old white cheddar and rich Kabocha Squash. Subtly flavoured with nutmeg and brown butter. A delicious main that’s easy to prepare. Make it vegetarian or add chicken for a heartier entree. Makes a delicious mac and cheese sauce too! 

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Course: dinner, dinner, lunch, side, entree, main

Cuisine: American

Keyword: kabocha squash, old cheddar cheese sauce, squash and cheese pasta, squash mac and cheese

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6 servings

Calories: 221kcal

Author: Sylvia Eastman

Ingredients

• 2 tablespoons brown butter {You can sub with regular butter if you are in a hurry.)
• 2 tablespoons flour
• 1/4 teaspoon nutmeg
• 1 cup milk
• 2 cups old white cheddar cheese, grated
• 1 cup Kabocha Squash, cooked

For meat-eaters

• 100 gram chicken breast, per person
• 1/2 tablespoon olive oil
• 1/2 tablespoon brown butter {You can sub with regular butter if you are in a hurry.)

For serving

• old white cheddar cheese, grated
• fresh ground pepper

Instructions

For the pasta sauce

• Melt the brown butter in a medium-sized saucepan. 
• Stir in the flour and cook for a few minutes over medium low heat.
  
• Add in the nutmeg and about half of the milk, stirring and cooking until thickened, about 3 minutes. Repeat with the remaining milk. 
• Turn the heat down to low.  Add in about half cup of the cheddar cheese, stirring until melted. Repeat with the remaining cheese. 
• Add the Kabocha squash, using an immersion blender to combine it with the cheese sauce. Add salt and pepper to taste. 

For the chicken-eaters

• Slice the chicken breast in to short strips. Melt the olive oil and brown butter in a frying pan. Pan-fry the chicken until cooked through, about 5 minutes, turning over about half-way through. 

For serving

• Toss the pasta with the cheese sauce. Optionally, stir in the chicken. Serve with extra grated cheddar on top, along with fresh ground pepper. 

Notes

Substitution for Kabocha Squash or Japanese Pumpkin

If you can’t find Kabocha squash you could substitute with butternut squash or Red Kuri squash. 

Storage and Reheating

This will store in the fridge for 2-3 days. Reheat it over low heat, stirring occasionally. You may need to thin it out with some additional milk. 

Nutritional Information

Nutrition information is based on the vegetarian version and is an estimate only. 

 

Nutrition

Calories: 221kcal | Carbohydrates: 5g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 286mg | Potassium: 159mg | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 2.4mg | Calcium: 324mg | Iron: 0.5mg

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