Talli Faye’s Cheesy Squash

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is a more affordable cheese with a similar flavor.

Wash the squash and cut both ends off.

Cut out the seeds from the squash, if desired.

Cut the squash into bite-sized pieces.

Chop a medium onion and add it to a pot with the squash.

Chop green onions and add them to the pot.

Add salt and black pepper to taste.

Add a stick of butter to the pot.

Add just enough water to cover the squash, but not completely.

Put the pot on the stove and let it simmer until the squash is tender.

Once tender, decide if you want to remove some liquid or keep it all.

Smash some of the squash in the pot to thicken the mixture, leaving some chunks.

Add cubed Velveeta cheese to the pot, adjusting the amount based on desired cheesiness.

Keep the heat on to melt the cheese into the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens