Roasted Butternut Squash Risotto With Riced Cauliflower
A lower-carb and healthy roasted butternut squash risotto made with riced cauliflower, parmesan cheese, and a spicy gouda. A perfect fall dish.
Roasted Butternut squash risotto is one of my favorite dishes to enjoy in the fall. I wanted a lower-carb version without the starchy arborio rice, so I created a version using riced cauliflower, and let me tell you it is delicious! You won't miss the rice one bit! It's creamy (without any cream), flavorful, and has a tender bite like the perfect risotto.
The best part is that you don't have to stand over the stove adding hot broth to the risotto until you get the right consistency. If you plan ahead and roast the squash ahead of time, you can make the risotto in just 15 minutes!
I used two kinds of cheese in my risotto to add extra flavor and creaminess. Traditional risotto is made with parmesan, which I used for a salty flavor profile, and in addition, I used a super flavorful gouda cheese that has hot peppers.
The second cheese is optional but highly recommended. I found Red Apple Cheese Scorpion Pepper Gouda at Safeway in the deli and it's a creamy, spicy cheese made with scorpion peppers. It's just a hint spicier than pepper jack cheese, not burn your tongue and ruin your meal spicy.
Ingredients in Cauliflower Butternut Squash Risotto
- 1.5 cups butternut squash, peeled, chopped, and roasted
- 1 tablespoon + 1 teaspoon extra virgin olive oil
- 1 package Signature SELECT riced cauliflower, thawed
- 2 large garlic cloves, minced
- 1 yellow onion, finely diced
- ½ cup broth (I used Pacific foods organic vegetable broth)
- ¼ cup white wine
- 1 tablespoon butter
- 1 tablespoon parmesan cheese
- 1 tablespoon Gouda (optional - I used Scorpion pepper gouda cheese by Red Apple Cheese)
- salt and pepper to taste
- sage
A traditional butternut squash risotto will have 45 carbs and one gram of fiber in a one-cup serving, resulting in 44 net carbs, whereas a riced cauliflower butternut squash risotto will have 33.3 grams of carbs, 5.3 grams of fiber, resulting in 26 net carbs.
I'm not a keto person, but I do like to have healthy well-balanced meals, and this riced cauliflower butternut squash risotto is absolutely a well-balanced meal that won't spike your blood sugar, cause a crash, and will keep you full and satiated.
It's the perfect fall side dish for any meal!
How to Make Roasted Butternut Squash Risotto with Riced Cauliflower
Preheat the oven to 400° F.
For the butternut squash, peel the squash, cut it in half, remove the seeds, then chop it into 1-inch diced pieces. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the squash for 25 minutes at 400° F until it the soft and slightly caramelized around the edges.
In a large skillet add 1 teaspoon of olive oil and add the diced onion. Cook until soft and tender about 4-5 minutes.
Add the minced garlic and cook until fragrant, 1-2 minutes.
Then add the thawed riced cauliflower and the roasted butternut squash and stir to mix.
Pour ½ cup of vegetable broth, and ¼ cup of white wine into the skillet, and simmer over medium heat for 5-6 minutes until the liquid is absorbed and reduced by half. Add the grated parmesan cheese and spicy gouda (if using) and add 1 tablespoon of butter. Stir until the butter and cheese is melted and the risotto is creamy.
Remove from the heat and top with additional grated cheese if desired.
Additional Winter Squash Recipes
Savory Pumpkin Chili with Ground Turkey
Coconut Curry Butternut Squash Soup Recipe
Butternut Squash Salad With Kale, Apples & Cranberries
Additional Riced Cauliflower Recipes
Cauliflower Risotto With Asparagus and Mushrooms
Roasted Butternut Squash Risotto with Riced Cauliflower
Ingredients
- 1.5 cups butternut squash peeled, chopped, and roasted
- 1 tablespoon + 1 teaspoon extra virgin olive oil
- 1 package Signature SELECT riced cauliflower thawed
- 2 large garlic cloves minced
- 1 yellow onion finely diced
- ½ cup broth I used Pacific foods organic vegetable broth
- ¼ cup white wine
- 1 tablespoon butter
- 1 tablespoon parmesan cheese
- 1 tablespoon Gouda optional - I used Scorpion pepper gouda cheese by Red Apple Cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 400° F.
- For the butternut squash, peel the squash, cut it in half, remove the seeds, then chop into 1-inch diced pieces. Place on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast the squash for 25 minutes at 400° F until the soft and slightly caramelized around the edges.
- In a large skillet add 1 teaspoon of olive oil and add the diced onion. Cook until soft and tender about 4-5 minutes.
- Add the minced garlic and cook until fragrant, 1-2 minutes.
- Then add the thawed riced cauliflower and the roasted butternut squash and stir to mix.
- Pour ½ cup of vegetable broth, ¼ cup of white wine into the skillet, and simmer over medium heat for 5-6 minutes until the liquid is absorbed and reduced by half. Add the grated parmesan cheese and spicy gouda (if using) and add 1 tablespoon of butter. Stir until the butter and cheese is melted and the risotto is creamy.
- Remove from the heat and top with additional grated cheese if desired.
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