Butternut Squash and Sage Cauliflower 'Risotto'
This easy to put together dish is the perfect melt in your mouth side dish for any meal!
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!