Butternut Squash Cauliflower "Risotto"
Servings: 4
Calories: 113kcal
Ingredients
- 12 oz (2-3 cups) butternut squash, cut into small cubes
- 1 tbsp olive oil or ghee
- 3 cloves garlic minced
- 1/4 tsp dried parsley
- 1/4 tsp thyme
- 1/4 tsp rosemary*
- 1 tbsp coconut flour
- 12 oz riced cauliflower
- 1/2 cup chicken broth
- 1/4 cup coconut milk
- handful fresh parsley or arugula, chopped (optional garnish)
- 2 slices fully cooked bacon, chopped (optional garnish)
- pinch salt & pepper to taste
Instructions
- In a sauce pan over medium heat, cook the butternut squash in olive oil or ghee (stirring frequently) until slightly softened, about 3 to 5 minutes.
- Add the garlic, spices, flour, and cauliflower, and toss to coat.
- Stir in the chicken broth & coconut milk and reduce the heat to medium-low. Cook until tender (about 10 minutes*), stirring occasionally to keep it from browning.
- Mix in the bacon & fresh herbs- which are optional, but tasty additions! Season with salt & pepper to taste.
- Serve hot & enjoy!
Notes
- Feel free to substitute 3/4 tsp of an Italian Seasoning blend if you don't have each of the individual dried herbs on hand.
- In place of the coconut flour, you could substitute any dry flour (this just helps thicken). If you tolerate dairy, try substituting 1/4 cup of parmesan cheese!
- If you are using frozen cauliflower rice, the cooking time may take up to 5 minutes longer for the cauliflower rice to fully soften. Test it as you go!