Now that Thanksgiving has come and gone, I am guessing that your desire to cook pumpkin everything has at least diminished slightly. Am I right?

I am all about the seasonal pumpkin craze because of all the health benefits that pumpkin provides (packed with vitamins and minerals, low calorie, fiber to keep you full, etc.) Mind you I am talking about pureed pumpkin- not your PSL.

Well, let me introduce you to one of pumpkin’s close friends- Butternut Squash.

Butternut squash gives you many of the same benefits as pumpkin (vitamin A, C, Fiber, potassium—the list goes on and on) but offers a different flavor for your taste buds.

There are about a million ways to eat butternut squash, but today I am going to share with you my absolute #1 favorite, fool-proof way to eat it: Butternut Cheese Sauce.

This recipe is super simple, lactose intolerant friendly, and fantastically versatile.

Use it as a pasta sauce, as cheese in a quesadilla, dip for pretzels or veggies, a creamy pizza sauce, eaten with a spoon… I can go on if you like, but I will spare you. Boiled down: this stuff is good for EVERYTHING.


Butternut Cheese Sauce

Yield: 4, 1/3-1/2 cup servings


  • 400g Butternut squash (roughly 2 cups cubed)
  • ½-1 cup milk of choice*
  • 2 tbsp + 2 tsp parmesan cheese
  • Salt to taste


  1. Boil or roast butternut squash until softened
  2. Add all ingredients to food processor
  3. Process until smooth
  4. Eat with spoon if desired (encouraged)

You can add the amount of milk needed to reach your desired consistence. For causes I would go more towards the 1 cup side, for a dip or spread, aim for close to ½.