Uncategorized

Butternut Squash “Risotto”

Ingredients:

  • 3 cups butternut squash, cut into small cubes
  • 1 Tbsp cooking oil (olive oil, ghee, butter, coconut oil, etc.) *see notes
  • 1 white onion, diced
  • 1/4 tsp each:  dried parsley, thyme, rosemary (or use 1 Tbs of a store-bought Italian blend)
  • 3 cups riced cauliflower
  • 1/2 cup veggie or chicken broth
  • 1/4 cup soft, white cheese of choice (goat cheese, cream cheese, etc.)
  • 2 slices bacon, chopped (optional)
  • salt & pepper, to taste
  1. In a saucepan over medium heat, cook the bacon pieces. When they are crispy, remove with a slotted spoon and set aside. Drain bacon grease, leaving 1 tablespoon for cooking.
  2. If you omit the bacon, use 1 tablespoon of cooking oil (ghee, butter, olive oil, coconut oil) to sautee the onion and butternut squash. Stirring frequently, cook until the squash is slightly softened and the onion is translucent, about 3 to 5 minutes.
  3. Add the spices and cauliflower, and toss to coat.  
  4. Stir in the broth & cheese and reduce the heat to medium-low.  Cook until all the ingredients melt together, stirring occasionally to keep it from browning.
  5. Season with salt & pepper to taste.
  6. Top with bacon and additional spices (optional)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s