BUTTERNUT SQUASH CAULIFLOWER RISOTTO

A vegetarian option would be to substitute the chicken broth for vegetable broth.

Butternut Squash Cauliflower Risotto

Serves 2-3

Ingredients

• 3 c Butternut Squash, cubed into ½ inch pieces

• 1 Tsp Coarse Kosher Salt

• ½ Tsp Black Pepper

• 10 ounce Bag of Frozen Cauliflower Rice, defrosted   

• 2 Tbsp Extra Virgin Olive Oil  

• 3 Tbsp butter

• 2 Garlic Cloves, minced            

• 1 Small Shallot, diced fine

• 1 c Chicken Broth   

• 1 c White Wine    

• ¼ c Parmesan Cheese, grated  

• ¼ c Toasted Sliced Almonds

• 1 Tbsp Fresh Sage, chopped

Directions

Preheat the Oven to 400°F

1. Add the cubed butternut squash to a medium size bowl and add 1 tbsp olive oil, ½ tsp salt and ¼ tsp black pepper, mix well.

2. Add the butternut squash to a rimmed sheet pan lined with aluminum foil (for less clean up) and sprayed with cooking spray.

3. Roast for 30 minutes or until the squash is soft.

4. Broil for 2-3 minutes until squash starts to get golden. Always keep an eye on your food when broiling. 

5. Remove, set aside and cover with foil to keep warm.

6. Add the 1 tbsp olive oil and 1 tbsp butter to a skillet and heat up over medium heat.

7. Add the shallot and saute for 1-2 minutes.

8. Add the garlic and saute for 30 seconds.

9. Add the cauliflower rice and mix until all the rice is coated well.

10. Add the white wine and bring to a boil, then simmer until all the liquid is almost absorbed, about 8-10 minutes.

11. Add the chicken broth, ½ tsp salt and ¼ tsp pepper and bring to a low boil for 15 minutes or until all the liquid is almost gone

12. Add 1 tbsp butter, mix and once melted, add another tbsp butter and mix until melted. Turn off heat.

13. Add the parmesan cheese and mix, then fold in the roasted butternut squash.

14. Just before serving add the toasted almonds and mix gently. 

15. Then top with the chopped sage leaves.