– White cheddar cheese
– Baking powder
– Butter cold
In a skillet, add butter and saute veggies and add broth and seasonings. Reduce heat to medium and cook for 5 minutes stirring frequently. Let cool to room temperature.
Mix parmesan and flour together in a small bowl and add to cooled squash mixture. Empty into casserole dish.
Add cheese, chives, flour, baking powder and salt to a food processor and pulse until combined. Add cold butter; pulse until the mixture resembles peas. Drizzle buttermilk just until it comes together. Use a large ice cream scoop to scoop dough onto top of casserole.
Bake at 400º for 15 minutes and then reduce to 350º and continue baking for 20-30 minutes until the squash is soft.