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.
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Servings: 4 servings
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.