Butternut Squash Cauliflower Rice Risotto

1 butternut squash, peeled and cubed
1 onion, diced
3 strips of bacon, diced
1/4 cup chicken stock
1/4 cup cheese of choice, shredded
1 tbs. olive oil
1 tbs. dijon mustard
salt and pepper to taste

In a large pan, heat up olive oil and sautee butternut squash and onions until squash is tender.

Remove squash mix from the pan and place in a food processor or blender with chicken stock. Blend until creamy, then set aside.

Place diced bacon in the same pan and cook until crispy. Do not drain the fat-that’s where the flavor is!

Once bacon is done, return the pureed butternut squash to the pan and mix well. Add the cheese and continue stirring until the cheese is melted. ** You can add more chicken stock to get a thinner consistency. I would start with 2 tablespoons and go from there.

Add the dijon mustard, salt and pepper.

Once everything is well mixed, your cheese sauce is done!


Add 2 cups of riced cauliflower to the cheese sauce and mix until heated through. Serve with additional bacon crumbles on top, green onion, more cheese, etc.

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