Cheese-Topped Vegetable Supper
A hearty vegetable dish topped with melted Cheddar cheese, combining tender broccoli, butternut squash, and onions for a comforting, flavorful meal perfect for family dinners.
Ingredients
Instructions
- About 1 hour before serving, cut broccoli into 3 x 1-inch pieces. Cut squash lengthwise in half and discard seeds.
- Cut each squash half crosswise into 1/2-inch thick slices. Peel the squash.
- Cut onions crosswise into 1/2-inch thick slices and separate into rings.
- Slice Cheddar cheese into 1/4-inch thick slices.
- In a 12-inch skillet over high heat, heat 2 tablespoons salad oil and cook broccoli, stirring quickly and frequently, about 5 minutes until it begins to brown. Remove broccoli with a slotted spoon to a large bowl.
- In the same skillet, heat 1 tablespoon salad oil and cook squash slices, turning occasionally until they begin to brown, about 5 minutes. Remove to the bowl with broccoli.
- In the same skillet, over medium heat, heat 2 tablespoons salad oil and cook onions with salt for 15 minutes, stirring occasionally. Stir in sugar and cook about 5 minutes until onions are browned and very tender.
- Add broccoli, squash, and 1/2 cup water to the skillet with onions. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 10 minutes until vegetables are tender.
- Arrange cheese slices among the vegetables, cover, and cook for 5 minutes until the cheese melts.
Tips & Substitutions
For added flavor, consider incorporating garlic or a pinch of red pepper flakes when cooking the onions. If you don't have white Cheddar cheese, feel free to substitute with Monterey Jack or Gouda for a different flavor profile. To save time, use pre-cut butternut squash available at most grocery stores. Ensure the vegetables are cut uniformly for even cooking.
Serving Suggestions
This Cheese-Topped Vegetable Supper pairs beautifully with a side of crusty bread or a simple green salad for a light meal. For a heartier option, serve it alongside roasted chicken or grilled tofu. A drizzle of balsamic reduction can elevate the dish further, adding a touch of sweetness that complements the vegetables.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to four days. To reheat, place in a skillet over medium heat with a splash of water to prevent sticking, cover, and cook until heated through. Alternatively, microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese-Topped Vegetable Supper contains roughly 561 calories, with 21g protein, 19g carbohydrates, and 46g fat. It is an excellent source of vitamin A (76% of the Daily Value), calcium (50% of the Daily Value), and protein (42% of the Daily Value). Note that it is relatively high in sodium, at 972mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient alternative. Just be sure to thaw and drain them before cooking to avoid excess moisture, which can affect the texture of the dish.
How can I make this dish vegan?
To make this Cheese-Topped Vegetable Supper vegan, substitute the white Cheddar cheese with a plant-based cheese alternative. You can also enhance the dish with nutritional yeast for a cheesy flavor without the dairy.
What other vegetables can be added?
Feel free to customize this recipe with other vegetables like bell peppers, zucchini, or spinach. These options not only add color but also enhance the nutritional value, making it a versatile dish for any occasion.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).