Butternut Squash and Sage Cauliflower ‘Risotto’

This melt in your mouth side dish is the perfect complement to any main dish! The slow cooked process transforms these vegetables into a creamy and sweet dish that will have even the pickiest eaters forgetting about rice!

The impersonator. I love a good risotto. Love, love, love. The process of slowly adding ingredients and bringing out the flavors as they absorb is somewhat therapeutic to me. When I started cutting back on carbs, I thought I would miss out on a lot of my favorite dishes. Oh, was I wrong. I had no idea how much you can transform without sacrificing the nostalgic flavor! The squash lends a rich flavor that gives that comfort feel, and the hint of nutmeg provides a subtle sweet that balances the bite from the parmesan. Test kitchen confirmed, no one knew this was cauliflower!

Patience is a virtue. The key to a great risotto is time. I like to think of it as putting the love in your food-some things just can’t be rushed. In essence, you want to infuse the vegetables with as much liquid and seasoning as possible, and that can only be accomplished by allowing them to absorb these slowly. By tasting often and depending on what form of cauliflower you use, you may need to add a bit more stock if the cauliflower is still firm, but definitely worth the wait!

How are you using your fall squash? I’d love to hear from you!

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Butternut Squash and Sage Cauliflower ‘Risotto’

This easy to put together dish is the perfect melt in your mouth side dish for any meal!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine French, Italian

Servings 2

Equipment

• Baking sheet
• Skillet
• Kitchen knife

Ingredients

  

• 1 cup Butternut Squash, cubed
• 2 cups Cauliflower Rice Frozen or fresh both work well
• 2 tbsp Olive Oil
• 2 cloves Garlic
• 8 leaves Fresh Sage
• 1 1/2 cup Stock I used chicken, but could use any
• 3/4 cup Heavy Whipping Cream
• 1/4 cup Fresh Parmesan Cheese
• 1/2 tsp Nutmeg
• Salt and Pepper to taste

Instructions

 

• Heat the oven to 350 and place 4 sage leaves on a baking sheet. Cook for about 5 minutes until crispy. Remove and set aside.
• In skillet, heat oil and add butternut squash, cooking until half tender. Add minced garlic and lightly sauté.
• Add in cauliflower. If using fresh, add a splash of water to give some moisture and help cook. Cook until either thawed or slightly tender.
• Turning the heat down, add about 1/4 of the stock and cook until liquid is evaporated. Continue this until all the stock has been absorbed, adding slowly as you go.
• When the stock is used up, the cauliflower should be tender. Switch to the cream with the same process of adding slowly until the liquid evaporates, then adding more.
• Once you switch to cream, it's time to add your seasoning! Toss in chopped sage, nutmeg and the cheese. Salt and pepper to taste.
• When all liquid has been absorbed, this should have a rich consistency and very creamy. Serve immediately topped with a toasted sage leaf. Enjoy!

  Variation: a lot of classic risotto recipes will call for a splash of white wine. Add a few tbsps after the stock is absorbed but before the cream for an added flavor!

Keyword Butternut Squash, Healthy, Keto, vegetarian