Butternut Squash Cauliflower “Risotto”
Butternut Squash Cauliflower “Risotto”
2 cups butternut squash, peeled and cut into 1″ pieces
1-2 Tbsp extra virgin olive oil
2 cups riced cauliflower
1 medium sweet onion, chopped
2 Tbsp extra virgin olive oil or ghee
3 garlic cloves, minced
¾ cup veggie broth, divided
¼ cup coconut milk
2 tablespoons nutritional yeast
1 tbsp chopped sage
Sea salt and pepper, to taste
Preheat oven to 425 F. Place the butternut squash on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat. Roast for 15-20 minutes or until tender. Once the butternut squash has finished roasting and cooled slightly. While the butternut squash is roasting, cut the cauliflower into florets. Place the florets in the bowl of a food processor and pulse until the cauliflower is the size of rice.
Heat the olive oil or ghee in a large skillet over medium heat. Add the onion and cook for 2-3 minutes before adding the garlic. Add the “riced” cauliflower and cook for 3-4 minutes. Next, add 1/2 cup of veggie broth and stir until the liquid is absorbed. Once absorbed, add another 1/4 cup of broth and stir until absorbed. Next. add 1/4 cup coconut milk and stir until liquid is absorbed. Cook until tender. Add in the nutritional yeast and stir. Add the roasted butternut squash, sage, and stir to combine. Season to taste and cook for another 2 minutes.
