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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! 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: dinner, dinner, lunch, side, entree, main
Cuisine: American
Keyword: kabocha squash, old cheddar cheese sauce, squash and cheese pasta, squash mac and cheese
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